1 c. seolina
1 c. eggs
1 c. water
1 scant tsp. salt

FILLING:

2 lbs. Ricotta cheese
2 eggs
1 c. grated Mozzarella cheese
1/2 c. grated Romano or Parmesan cheese
1/4 c. parsley
Salt and pepper to taste

Blend first 4 ingredients in a blender or mix well with a mixer until smooth. Set griddle at 325 degrees on medium heat on stove. Pour rounded tablespoon on griddle, then spread into medium size crepe with back of spoon. Make as many as you can handle or fit on griddle. Turn and cook on other side. Remove and place between sheets of wax paper.

Repeat until all of batter is used. Batter will have to be stirred continually, as semolina tends to settle at bottom. Mix filling with ingredients listed in order. Place filling along center of crepe and fold over. Spread your favorite sauce on the bottom of baking dish. Place crepe, seam down, making one layer of crepes. Cover completely with sauce. Sprinkle with grated Romano or Parmesan cheese. Cover with foil and bake 30 to 40 minutes until bubbly (at 350 degrees).