4 eggs
3 TB oil
1 cup milk
pinch salt
1 1/2 cup flour

Whisk eggs, then whisk after adding each ingredient. Using a teflon fry pay, start with medium heat. Pour batter with a large spoon (about 3 TB) then in a circular motion spread out the batter to make the shell very thin.

Fill with ricotta, cover with sauce. Bake 325 degrees for one hour.

Ricotta filling:

4 jumbo eggs (or 5 extra large or 6 large)
2 lb Ricotta (whole milk)
1/2 cup parmesian cheese
1 teas. salt
1/2 teas pepper

Beat eggs, then add the ricotta, parmesian cheese, salt and pepper.