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1
Preheat the oven to 400 degrees F; butter a 13x9x2-inch baking dish, set aside.
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2
In a medium bowl, whisk together the eggs, milk, salt, and pepper.
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3
Over medium-low temperature, heat a 6-inch non-stick skillet (one with a cover).
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4
Brush the bottom of the skillet with butter; place 3 tablespoons of the eggs in a cup then pour all at once into the skillet and swirl to evenly coat the bottom of the pan (don't try adding them a tablespoon at a time, it works better to do a total of 3 at once).
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5
Cover the skillet and cook until the eggs set, about 1 minute (don't overcook), then turn the skillet upside down over a plate to drop the crepe out of the pan; cover crepe with a piece of wax paper.
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6
Repeat steps with remaining melted butter and egg mixture until you've used it up and made 10 crepes, putting wax paper in between each stacked crepe on the plate.
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7
Take a crepe and place it on a flat surface, then put some of the fontina and mozzarella in the center, sprinkle with basil, and roll up the crepe.
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8
Put the rolled crepe seam-side-down into the buttered baking dish; repeat steps with remaining crepes.
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9
Pour the marinara or other pasta sauce over the filled crepes, sprinkle with Parmesan, dot with butter, and bake at 400 degrees F for about 15 minutes or until the cheese is melted and Parmesan is golden.
