1 c. flour
1 c. water
3/4 tsp. salt (divided)
5 eggs (Egg beaters may be used)
1 lb. Ricotta cheese (light if preferred)
3/4 c. Romano or Parmesan cheese (grated) and divided
1/4 tsp. pepper
1 (8 oz.) pkg. Mozzarella cheese (grated)
3 (8 oz.) cans tomato sauce or homemade spaghetti sauce

TO MAKE PANCAKES OR CREPES: Stir in flour and water and 1/4 teaspoon salt until smooth. Beat in the 4 eggs, one at a time (cover and refrigerate about 30 minutes to give the flour time to absorb the liquid, so the batter is thicker and easier to handle).

IN THE MEANTIME, TO MAKE THE FILLING: In a medium size bowl, stir together the remaining 1/2 teaspoon of salt, 1 egg, and the Ricotta cheese, 1/4 cup grated cheese and pepper.

USING a 6 or 7-inch skillet, brush the bottom of the skillet with salad oil, enable it to get hot, then pour about 3 tablespoon of the batter onto the hot skillet and tilt the pan until the pancake is evenly distributed.

Cook about 1 minute. Do not let it get brown or it will be tough. Slide onto a dish until cool, then put on waxed paper lined cookie sheet until all are made. These can be made a day ahead, filled and rolled up the next day and cooked.

PUT about 1/2 to 2 tablespoon of filling on the pancake, sprinkle with Mozzarella cheese and roll up (in the middle of the pancake). Place in a shallow baking dish, 9x13, which has been layered with tomato or spaghetti sauce.

Place the crepes or pancakes seam-side down; do not put on top of each other. Cover with remaining sauce and sprinkle the top with remaining cheese. Bake at 350 degrees for about 30-45 minutes. May be cooked in the microwave according to your directions. Uses less baking time.

Recipe makes about 12-16 pancakes and will serve 6. This also freezes well.