6 eggs
2 1/2 c. flour
2 1/2 c. water
1 tsp. salt

Beat eggs and add water and flour slowly. Add salt. Put batter in a flat dish. If you have a crepe maker, dip crepe maker in to coat top. (OR spread batter thinly in a small pan, coating bottom evenly.) Crepes can be frozen.

FILLING:

2 lb. Ricotta cheese
1/2 c. Parmesan cheese
1/2 lb. Mozzarella cheese, diced
Salt, pepper & parsley to taste
1 egg, optional

Mix ingredients together. Spread by spoon in middle of a crepe. Fold over and roll. Place in a baking dish, top with spaghetti sauce and bake at 350 degrees for 30 minutes.

ITALIAN SPAGHETTI SAUCE:

1/2 c. olive oil
1 lg. onion, diced
2 cloves garlic, chopped fine
1 stalk celery, diced small
2 tbsp. basil
1/2 c. port wine
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. sugar

Put olive oil in large pot. Brown onion, garlic and celery until soft. Add basil, wine, tomato sauce, tomato paste, sugar and 3/4 can water. (Use the sauce can.) Add meatballs and simmer 4 hours. (Some people like to use oregano also. I recommend 1 teaspoon.)