1 c. flour
5 eggs
1 1/4 c. cold water

Beat eggs and flour until smooth. Add water. Stir. Batter will be very thin. Pour large tablespoon of batter on hot griddle and let cook. Do not turn over or let brown.

FILLING:

3 lb. homemade ricotta
4 eggs
Romano cheese
Parsley, salt & pepper

Place tablespoon of filling on pancake and fold. Make 2 layers in casserole with tomato sauce. Bake at 350 degrees for 40 minutes.