BATTER:

4 eggs
1/2 tsp. salt
1 c. flour
1 c. water

FILLING:

1/3 c. grated Romano cheese
2 lbs. coarse ricotta cheese
2 eggs
1/3 tsp. black pepper
2 tsp. chopped parsley

Beat eggs slightly, add salt, water and blend. Add flour and mix until smooth. Batter will be thin. Heat small frying pan or pancake griddle on medium temperature. Grease lightly with Pam. Do not grease again unless batter sticks. Cook as you would pancakes.

Using tablespoon of batter, spread to firm or thin circle. Will cook very quickly. Turn over once, remove immediately. Spread 1 tablespoon filling in center of shell and roll up. Place in shallow baking dish, making 1 layer. Cover with favorite sauce. Sprinkle grated Mozzarella cheese on top. Cover and bake 20-25 minutes at 375 degrees. Makes 25-30 shells.