1 c. flour
1 c. club soda
Pinch of salt
3 eggs
Mix together and refrigerate for an hour.
Heat a cast iron or non stick pan; use a soup ladle to transfer batter to pan.
Twirl the pan to spread batter evenly.
Cook for about a minute and flip to other side for another minute.
Store between wax paper.
Makes about 12-15 crepes
Preheat oven 350 F.
Filling
2 c. whole milk ricotta
8 oz. diced mozzarella
1 c. pecorino Romano cheese
2 T minced parsley
Mix together and spoon 2 tbsp. of cheese mixture onto each crepe and roll up.
2 c. of your favorite marinara sauce.
Add 1/2 c. of sauce to baking dish.
Place crepes in dish, ladle sauce over the top and sprinkle with grated cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake for another 10 minutes.
Let sit for 10 minutes before serving.
