CREPES:

6 jumbo eggs
1/2 tsp. salt
3 c. water
1/2 c. cold water
3 c. flour

FILLING:

3 to 4 lbs. ricotta cheese
1 jumbo egg
Parsley flakes and Parmesan cheese to taste

Use a cast iron 7 inch fry pan. Heat fry pan on medium heat. Pour oil from a Pyrex measuring cup into pan, pour excess back into cup. Put pan on stove for a couple of seconds to reheat, then pour batter into pan, roll around, pour excess batter back into container. Dry out crepe (don't brown), loosen with spatula and pour onto wax paper. As crepes cool, stack them. These can be stuffed the next day or whenever desired. Stuff with mixed filling. Cover bottom of baking pan with sauce, put in crepes and cover crepes with sauce. Bake at 350 degrees for 15 minutes.