Gluten Free Manicotti

In the blender add the eggs flour milk and salt . Blend on high for three minutes until blended well . Let sit in fridge for at least half hour . Using a non stick 8inch skillet pour a 1/4 cup of batter in pan swirl around to make a crepe . When the ends curl turn over . Repeat until all batter is fine should make about 12 CREPES . For the filling mix ricotta cheese and parsley . Full the CREPES with about 2 tablespoons of filling . Roll in to tubes . place in baking dish cover with favorite sauce sprinkle Parmesan cheese cover with foil bake for forty minutes at three fifty . enjoy !