Quick Batter:
1 C. flour
1 C. milk
1 egg, beaten
1/2 tsp. salt
light oil

Filling:
3 lbs. ricotta cheese
6 eggs
1 lb. grated mozzarella cheese
Romano or Parmesan cheese to taste
2 T. parsley

1 recipe Marinara sauce

Stir in milk and egg with a whisk and gradually add flour and salt until well blended and smooth. For each and every shell brush the surface of a 7" frying pan with the light oil or cooking spray. Quickly pour 3 T. of the batter into the frying pan, swirling to cover the surface of the pan. Cook over a medium heat until set, then turn over the pancake until the other side is cooked. Remove the crepe and let cool. Sack them with foil between them. May freeze for later use.
For the filling mix all the ingredients together well. In a shallow baking dish, coat the bottom with a thin layer of the marinara sauce. Take each crepe and fill them with about 2 tablespoons of the cheese filling and bring the edges of the crepe together to seal (Roll), and place in pan side by side. When the pan is completely full, cover with the sauce. Bake in a 400F. degree oven for 30 minutes.

Recipe submitted by Mary