Crepe Noodles:
1 1/2 cups flour
1 cup milk
3 eggs
1/2 tsp. salt
Filling:
1 1/2 pounds ricotta cheese (can substitute 2 med containers of cottage cheese)
1/4 cup grated Romano cheese
1 egg
1 Tbsp. minced fresh parsley or 1 tsp. dried.
1 jar spaghetti sauce or your own recipe for spaghetti sauce. ( I make my own)
Shredded Romano cheese, optional
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Place flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 Tbsp. onto a hot greased 8 skillet; spread to 5 circle. Cook over medium heat until set; DO NOT BROWN OR TURN. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside.
For Filling:
Combine cheeses, egg and parsley. Spoon 3-4 Tbsp down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13 X 9 baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. Cover and bake at 350 F for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
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