CREPES:

1 c. water
3 eggs
1 c. flour
Dash of salt

FILLING:

2 lbs. ricotta cheese
2 eggs
2 tsp. parsley
1/2 tsp. garlic powder
1 c. shredded Mozzarella
Dash of salt and pepper

SAUCE:

2 c. your favorite spaghetti sauce

CREPES: Beat all ingredients together; batter will be thin. Preheat skillet to medium-low heat, and coat with 2 teaspoons of oil. Pour batter in, the size of a small pancake. Cook until top bubbles and is firm. Do not flip.

Put a layer of sauce in the bottom of a 9x13 inch baking dish. Fill the crepes with a few tablespoons of filling, and fold the sides over. Place tightly in baking dish and cover with sauce. Cover and bake at 350 degrees for 35 minutes.