1 c. sifted flour
1 c. water
1/4 tsp. salt
4 eggs

Combine flour, water and salt. Beat until smooth. Add eggs, one at a time. Oil a 5 inch to 6 inch skillet. Roll batter around in pan so it forms a thin pancake. Cook low heat until firm (do not brown). Turn - cook other side lightly.

FILLING:

2 lbs. Ricotta
3 or 4 eggs
1/2 tsp. salt
1/4 c. grated Parmesan or Romano cheese
1/4 tsp. pepper
1/2 lb. Mozzarella cheese

Mix first 5 ingredients. Put filling and a strip of Mozzarella on each pancake. Fold over each side. Place seamside down in sauce (your own) in large pan. Cover with sauce - sprinkle top with Parmesan cheese. Bake at 350 degrees for 45 minutes.