4 1/2 cups (18 oz.) mozzarella cheese (leave enough to top the spaghetti sacue)
3/4 cup parmesan cheese
2 tsp dried whole oregano
4 oz cream cheese with chives & onions
15 oz ricotta cheese
3/4 tsp pepper
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Let's Make It
In a blender beat eggs SLIGHTLY. Add rest of ingredients. Beat until smooth. Refrigerate batter for 2 hours.
Use a 7-9" saute pan (non stick). Grease pan slightly. Use about 3 Tbsp. of batter or so to cover the bottom of the pan. When the side up no longer looks wet then flip over. It will look like a very thin small pancake.
Once crepes are finished, stuff the crepes with the filling and roll. Then pour a little bit of spaghetti sauce with or without meat on the bottom to prevent the crepes from sticking. Once the crepes are placed in the dish pour the remaining spaghetti sauce on top with mozzarella cheese.