Serves: 18
Total Calories: 533

3/4 cup grated mozzarella cheese
4 cups tomato sauce
crepes:
4 eggs
pinch of salt
1 teaspoon oil
1 cup milk
1 1/3 cups flour
Filling:
1 quart ricotta cheese
4 eggs, slightly beaten
1/2 cup grated mozzarella cheese
1/4 cup grated Romano cheese
2 garlic cloves, crushed
1/4 cup italian bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper

Crepe:
1. Beat eggs and add salt and oil. Add flour alternately with milk. Beat until smooth. Grease small crepe or frying pan with shortening just once.
2. Can also use large griddle or electric frying pan to make 4 crepes at a time.
3. Put small amount of batter in pan and smooth quickly with back of spoon to spread out in a thin circle. Cook on 1 side only until dry. Pile on plate.

Filling:
1. Mix all ingredients together in large bowl. Grease large baking pan.
2. Cover bottom with tomato sauce.
3. Place spoonful of filling in center of each crepe and curve edges around filling to form a tube.
4. Place crepes in single layer with seam side down on the sauce.
5. Cover each with a spoonful of tomato sauce.
6. Sprinkle with grated Mozzarella and bake at 350 degrees for about 30 minutes.

Nutritional Facts:

Serves: 18
Total Calories: 533
Calories from Fat: 50

More Recipes from the Cook'n with Crepes Cookbook:
Bacon and Asparagus Crepes with Pineapple Sauce Flambe
Basic Crepe Recipe
Beef Stroganoff Crepes
Beefy Crepe Recipe
Broccoli-Chicken Crepes
Chicken Divan Crepes
Chicken and Ham Crepes
Chicken and Mushroom Crepes
Crepe - Style Manicoti
Crepe Florentine
Crepes A La Brent
Crepes Fitzgerald
Crepes Normande
Crepes Puerto Rico
Crepes with Mexican Filling
Curry Chicken Crepes
Duck Crepes
Florentine Crepes Cordon Bleu
Hungarian Crepes
Lobster Newburg Crepes
Manicotti made with Crepe
Markov's Ham Crepes
Meat & Spinach Crepes
Meat Crepes
Mexican Chicken Crepes: Mesa Crepes
Royal Crepes
Salmon Crepes
Stroganoff Crepes
Taco Crepe
Tetrazzini Crepe
Tuna Crepes Paprikash