For the crepes:
1 1/2 cups all purpose flour
1 cup milk
1/2 teaspoon salt
For the filling:
1 1/2 pounds ricotta cheese
1/4 cup Romano cheese, grated
1 tablespoon parsley, minced
4 cups tomato sauce
Method of Preparation:
1. Heat a lightly greased 8-inch skillet.
2. Whisk together flour, milk, eggs, and salt until combined. Pour 2 tablespoons batter in center of skillet, spread into a circle. Cook over medium heat until set. Repeat with remaining batter, making 18 crepes. Set aside.
3. Combine ricotta cheese, Romano cheese, egg, and 1 parsley. Spoon 3 tablespoons down the center of each crepe and roll up. Pour half of the tomato sauce in an ungreased 13x9-inch baking dish. Place crepes seam side down, cover with remaining sauce.
4. Cover and bake at 350°F for 20 minutes. Uncover and continue to bake for another 20 minutes.
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