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1
Whisk 1 cup water, flour, eggs and salt in medium bowl until well blended (batter should be thin).
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2
Add additional water if necessary.
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3
Heat heavy small skillet over low heat.
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4
Brush pan lightly with oil.
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5
Stir batter and ladle 3 to 4 tablespoons into corner of pan, tilting so batter just coats bottom.
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6
Cook crepe until bottom is set (do not brown), about 1 minute.
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7
Loosen edges with knife.
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8
Turn crepe and cook until second side is set (do not brown), about 5 minutes.
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9
Repeat with remaining batter, stirring occasionally and brushing pan with oil as necessary.
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10
(Can be prepared ahead.
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11
Layer crepes between sheets of waxed paper and cool completely.
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12
Wrap tightly and refrigerate 3 days or freeze 1 month.
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13
Bring to room temperature before using.)
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14
Mix ricotta, 1/2 cup mozzarella, Romano, egg and parsley in bowl.
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15
Season mixture to taste with salt and pepper.
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16
Pour 3/4 cup spaghetti sauce into large baking pan.
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17
Spoon 3 tablespoons filling down center of crepe.
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18
Fold both sides of crepe over filling.
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19
Arrange seam side down in baking pan.
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20
Repeat with remaining filling and enough crepes to finish.
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21
Pour remaining 3/4 cup sauce over.
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22
Sprinkle with remaining 1/2 cup mozzarella.
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23
(Can be prepared 1 day ahead.
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24
Cover and chill.)
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25
Preheat oven to 350F.
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26
Bake until heated through, about 30 minutes.
