CREPES:

5 whole eggs (well beaten)

Beat into eggs:

1/4 tsp. salt
1 c. flour

Spread 1 tablespoon in small crepe pan (or an ordinary 6 inch ungreased skillet). "Bake" on low flame until top is dry -- do not brown or turn. Place on cloth or paper towels to cool. Makes 16-18 crepes.

FILLING:

1 pt. Ricotta
1/4 tsp. white pepper
1 beaten egg
(Chopped ham and/or onion if desired)

Mix all together. Place one tablespoon of filling on each crepe. Roll up. Spread a little tomato sauce on bottom of baking dish. Place crepes in dish. Top with tomato sauce and grated Mozzarella cheese.

Meat sauce can be used -- also Italian sausage and/or small meatballs. Bake at 375 degrees until sauce bubbles and cheese is melted, about 1/2 hour.