1 stick butter
4 cups milk
4 cups flour
1 teaspoon salt
5 pounds ricotta
1 cup Romano cheese
1 teaspoon fresh chopped garlic
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped curly parsley
1 teaspoon black pepper
12 ounces tomato sauce
Parsley for garnish
1 ounce of shredded mozzarella
Instructions In a large bowl, beat eggs until fluffy. Melt butter and add 2 cups of milk. Add butter/milk mixture to eggs.
Using a mixer, add flour and remaining 2 cups of milk and salt. Mix until creamy. Add more milk if mixture become too thick.
Create a crepe by pouring a 2-ounce ladle of batter into a 10-inch non-sitck pan. Flip only once. Cool finished crepes on wax paper.
Mix all filling ingredients in a large bowl.
Scoop 2-3 tablespoons of filling mixture into each crepe.
Place 6 ounces of tomato sauce on a baking pan.
Place filled and rolled shells seam side down and cover with 6 ounces of tomato sauce.
Bake 30-40 min. at 350 F. At service, top with parsley and shredded mozzarella.