6 eggs
1 1/2 c. milk
3 tbsp. butter, melted
1 1/2 c. flour

FILLING:

1 lb. Ricotta
1 egg
1/2 c. grated Romano or Parmesan cheese
Salt, pepper, parsley, and cinnamon to taste

Crepes: Beat eggs and add rest of ingredients. Heat greased crepe pan on medium heat. Add 1/2 cup of batter. Cook until set and slide out of pan. Continue until all batter is used.

Filling: Blend ingredients together. Put approximately 2 tablespoons on end of each crepe and roll up. Place in baking dish and top with your favorite tomato sauce. Bake at 350 degrees for 1/2 hour. Yield: approximately 20.

Filled crepes can be frozen without the sauce.