Oven Temp:  350

1. Wisk eggs with flour until smooth, wisk in milk, then butter & salt, set aside for 20-30 minutes.

2.  Heat small, non stick fry pan (8") over medium heat, add a scant 1/4 cup and turn pan to coat bottom with egg mixture and form crepe for about 30 seconds. Using a small rubber spatula, flip and cook other side for 15-20 seconds. Turn out onto plate and continue cooking and stacking.  It should yield approximately 18-20 crepes. 

3. Mix ricotta with 1 egg, garlic, romano, parsley, basil & a touch of salt & pepper, until smooth. 

4. In a 9"x13" casserole, place a 1/4 cup of pasta sauce, to cover bottom. 

5. On a clean work surface, place a crepe, add a scoop of ricotta, sprinkle with mozzerella, then gently roll. Place crepes carefully onto the sauce in the casserole,  side by side horizontally.  Continue until all crepes are filled and placed. 

6. Spread remaining sauce on top of manicotti, sprinkle with pecorino romano and bake at 350 for 30 minutes or until bubbly.