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|Recipe contributed by my wife Judy Perin
- 4 eggs
- 2 cup water
- 1 tsp. salt
- 2 cup flour
- 2 lbs. ricotta cheese
- 8 oz. shredded mozzarella
- 2 tsp. parsley
- 1 large egg
- 3/4 cup grated romano cheese
- 1 jar of sauce
- Salt & pepper to taste
|Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7" nonstick skillet. lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.
Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste.
Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.
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