Ingredients
CREPE NOODLES:1-1/2 cups all-purpose flour1 cup whole milk3 large eggs1/2 teaspoon saltFILLING:1-1/2 pounds ricotta cheese1/4 cup grated Romano cheese1 large egg1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 jar (26 ounces) meatless spaghetti sauceGrated Romano cheese, optional
Preparation
Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.
For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
