CREPES:

6 eggs
1 1/2 c. flour
1/4 tsp. salt
1/2 c. milk

Place in blender and blend well. Let stand 1/2 hour before baking. Have skillet hot. Use 6 or 8 inch skillet. Place drop oil in, spread. Pour in a little batter, rotate until skillet is covered. Cover a rack with wax paper and place crepe onto wax paper. Each crepe is between wax paper.

FILLING:

1 tbsp. parsley
2 lb. ricotta
2 eggs
1 good handful Romano
18 oz. mozzarella

Mix.

SAUCE:

1/3 c. olive oil
1 1/2 c. chopped onions
1 clove garlic
1 (2 lb.) can Italian tomatoes
12 oz. can tomato paste
2 tbsp. parsley
1 tsp. salt
1 tbsp. sugar
1/4 tsp. pepper
1 tsp. oregano
1 tsp. basil

Cook 1/2 hour.

Place 1/4-1/3 cup filling on each crepe. Place into pan seam side down which has had a layer of sauce on bottom. After pan is filled with crepes. Cover with remaining sauce. Sprinkle with 1/3 cup Romano. Bake 45-60 minutes at 350 degrees.