1 1/2 c. flour
1/4 tsp. salt
1 1/2 c. water
6 eggs, room temperature

Combine all ingredients and beat until smooth. Let stand 1 hour. Heat either crepe maker or 8 inch Teflon fry pan and use 1/4 cup batter for each crepe.

FILLING:

2 lb. Ricotta cheese
8 oz. Mozzarella cheese, shredded
1/3 c. Parmesan cheese
2-3 eggs
1 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped parsley
1/2 c. Italian bread crumbs

Mix all filling ingredients. Place 2 heaping tablespoons of filling in each crepe. Roll like jelly roll. Place seam side down in 13 x 9 inch pan with your favorite tomato sauce just covering the bottom. Cover entire dish with a small amount of tomato sauce and sprinkle with Parmesan cheese. Bake 1/2 hour at 350 degrees.