In a blender, combine 2 cups of whole milk, 4 large eggs, 1 ½ cups of all-purpose flour, and ½ teaspoon of kosher salt. Blend until smooth and homogenous. Let batter chill in the refrigerator for at least 30 minutes.

In a large mixing bowl, combine 15 ounces of whole milk ricotta cheese, 1 cup of shredded mozzarella cheese, ½ cup of grated Parmesan cheese, ¼ cup of chopped fresh parsley, 1 beaten egg, and a pinch of salt and black pepper. Stir until creamy and cover. Chill in the refrigerator.

Heat a non-stick skillet over medium-low heat and lightly grease it with unsalted butter. Pour ¼ cup of the crepe batter into the skillet and cook until edges lift, about 30-60 seconds.

Carefully flip the crepe using a spatula and cook for an additional 30 seconds. Transfer to a plate. Repeat until you have 6-8 crepes.

Preheat your oven to 350°F (175°C). Spread 2 cups of marinara sauce at the bottom of a 9x13 inch baking dish. Fill each crepe with ⅓ cup of ricotta filling, roll tightly, and place seam-side down in the dish. Top with remaining marinara sauce.

Sprinkle ½ cup of grated Pecorino Romano cheese on top. Bake for 25-30 minutes until bubbly and lightly browned. Allow to cool slightly before serving.