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1
Set oven to 350 degrees.
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2
Butter an 11 x 7-inch baking dish or a 9 x 9-inch baking dish (you can really use any size large enough to hold the crepes and the pasta sauce).
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3
To make the crepes: In a bowl whisk together 1 cup water, flour, eggs and salt until very well blended (the batter will be thin, add in a bit more water if the batter is too thick).
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4
Brush a skillet with oil over medium heat.
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5
Ladle about 2-3 tablespoons of batter into the pan tilting the pan so that the batter coats the bottom.
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6
Cook the crepe until the bottom is set (about 1 minute, but DO NOT brown, this should take about 1 minute).
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7
Loosen the edges with a knife, turn the crepe and cook until second side is set (do not brown, this should take about 3 minutes).
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8
Repeat with remaining batter, brushing with more oil if necessary.
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9
To make the filling: In a bowl, mix ricotta, 1 cup mozzeralla cheese, Parmesan cheese, egg, fresh garlic, parsley, salt and pepper.
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10
Spread about 1 cup of pasta sauce in the bottom of the baking dish.
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11
Spoon about 3 tablespoons filling down the center of the crepe.
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12
Fold both sides of the crepe over the filling.
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13
Arrange in the baking dish (seam side down).
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14
Repeat with remaining filling and crepes.
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15
Pour about 1 cup pasta sauce over the crepes (the sauce does not have to cover the crepes completely!).
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16
Sprinkle with mozzeralla cheese (at this point you can cover and refrigerate up to 24 hours before baking).
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17
Bake for about 25-30 minutes.
