2 c. flour
2 c. milk
6 eggs
1 tsp. salt
7" crepe pan

FILLING:

3 lb. ricotta
3-4 eggs
1 c. grated cheese
8 oz. mozzarella cheese (diced)
Parsley, salt & pepper

Shells: Mix together like pancake batter, pour enough batter to just cover bottom of 7 inch crepe pan. Turn when shells slides easily. Do not overcook. Place on waxed paper until needed. You can freeze or refrigerate shells.

Filling: Spoon onto center of shell and roll. Place shells in pan. Have bottom of pan covered with sauce. Place shells and pour more sauce over shells. Bake at 350 degrees for 30 minutes.