3 eggs room temperature
Sauce to cover cannellonis.
Put the mixture in the refrigerator and let it sit for a while - an hour. If the mixture is too thick, add oil and water - perhaps 1/4 cup of each.
Butter the pan. Coat the pan with batter. Cook over medium high flame.
For each crepe - put a small amount of filling, add cheese (1/2 slice havarti, ricotta - which should be mixed with cottage cheese). Roll crepe over filling, fold ends and then fold under.
Warm sauce. Coat the bottom of a pan with sauce. Put cannelloni in the dish spaced 1/2 to 1 inch apart. Add sauce to cover - maybe a little water if the sauce is thick. Save some sauce for later as cannelloni's will soak up some sauce. Cover with parchment paper and then foil.
Bake at 375 for approximately 20 minutes.
This recipe will make approximately 15 cannellonis.