1 c. flour
1 c. water
4 eggs
2 lbs. ricotta cheese
8 oz. shredded Mozzarella
2 eggs
Salt & pepper to taste
2 tbsp. chopped parsley
Mix water and eggs lightly with fork. Add flour; blend. Mixture should be thin. Using a coffee scoop to measure (about 2 tablespoons), swirl batter into a small (6") greased frying pan to make crepes. Cook until dry on top. Makes about 24.
Mix ricotta and Mozzarella, eggs, salt, pepper and parsley. Fill crepes evenly (about 1/3 cup). Spread the filling down the center of the crepe and roll the edges to cover (forms a tube). Spread a small amount of your favorite tomato sauce in the bottom of a large baking dish. Arrange the filled crepes in one layer and cover with more sauce. Bake at 350 degrees for 25 to 30 minutes. Let stand about 10 minutes before serving.
