CREPES:

1 1/2 c. flour
1 1/2 tsp. salt
3 lg. eggs
2 c. milk
1 tbsp. oil

FILLING:

1 (16 oz.) ricotta cheese
1 (16 oz.) cottage cheese
1 (8 oz.) Mozzarella cheese, shredded
1/2 c. Parmesan
2 lg. eggs
Italian seasoning
Garlic salt to taste
1/2 c. bread crumbs to thicken

For crepes, mix flour and salt well. Add other ingredients and mix with electric mixer until well blended. Swirl 1/4 cup batter in non-stick pan. Turn once. Do not over cook. Stack crepes.

Mix all ingredients for filling and fill crepes. Place 1/2 cup spaghetti sauce on bottom of 8x10 baking dish and lay filled crepes seam side down in dish. Pour enough spaghetti sauce to completely cover crepes. More Mozzarella may be sprinkled over top. Bake until heated.