CREPES:

1 c. water
1 c. flour
3 eggs

FILLING:

3 lbs. Ricotta
Handful of grated cheese
2 eggs
3 tbsp. sugar
3 tsp. parsley
2 tsp. cinnamon

TOPPING:

About 3 to 4 c. homemade tomato sauce
Grated Romano cheese

Mix crepes ingredients in a blender, for about 30 seconds. Make very thin 6 inch crepes using a cast iron fry pan which has been lightly buttered. (Should make about 20.)

Mix all of filling ingredients together, and taste for sweetness. Lay crepes individually on wax paper, and place about one large spoonful of filling along center of each. Place some sauce in bottom of a large, shallow baking pan. Fold each crepe over twice to enclose filling, and place them side by side in baking pan.

Spoon sauce over all, sprinkle with grated cheese to taste, and bake for about 30 minutes in a 325 degree oven.

Can be cooked in advance and reheated in 300 degree oven. Be careful not to overcook.