6 eggs
1 c. milk
1 1/2 c. flour
1/2 tsp. salt
2 c. onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
1/2 lb. mushrooms, chopped
1 1/2 lb. ground beef
1 1/2 c. Mozzarella or Swiss cheese, diced
1 c. soft bread crumbs
1 egg
1 1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. pepper
1 1/2 c. ricotta cheese
1/2 c. grated Romano cheese
1/4 c. chopped parsley
2 eggs
1 1/2 tsp. salt
1/8 tsp. pepper
1 jar spaghetti sauce with mushrooms (16 oz.)
1 c. shredded Mozzarella or Swiss cheese

To make pancakes, beat the 6 eggs, milk, flour, and 1/2 teaspoon salt together. Bake on a lightly greased, moderately hot crepe pan on one side only. This makes 16 pancakes. To make meat filling, cook onion and garlic in olive oil; add mushrooms, remove from heat. Stir in ground beef, Mozzarella or Swiss cheese, bread crumbs, 1 egg, 1 1/2 teaspoons salt, oregano, and pepper. To make cheese filling, combine ricotta cheese, Romano cheese, parsley, 2 eggs, 1 1/2 teaspoons salt and pepper. Spoon meat filling on 8 pancakes; cheese filling on remainder. Roll and place seam side down in a greased 13 x 9 baking dish. Spoon spaghetti sauce over; sprinkle with shredded cheese. Bake at 350 degrees for 30 to 40 minutes.