BATTER:

1 tbsp. butter
1 c. flour
1 c. milk
1/2 tsp. salt
2 eggs

FILLING:

2 slightly beaten eggs
1 lb. ricotta cheese
1 sm. Mozzarella, diced
Chopped parsley, fresh or dried
1/4 c. grated Parmesan or Romano

For batter melt butter and mix with remaining ingredients until smooth. Let stand 1 hour before using. Grease bottom of 5" to 6" frying pan lightly with oil and heat. Add 2 to 3 tablespoons batter and tip pan until batter covers bottom and cook until delicately browned on bottom. Turn and brown other side. Repeat until all batter is used. There should be 12 crepes.

Spoon equal portions of filling mixture on crepes. Roll and place in a shallow baking dish. Pour your favorite tomato sauce on top and sprinkle with grated Parmesan or Romano cheese. Bake at 350 degrees for 15 to 20 minutes. Serves 4.