In a blender, combine whole milk, large eggs, all-purpose flour, and kosher salt until smooth. Let the mixture chill in the refrigerator for at least 30 minutes.

In a mixing bowl, combine whole milk ricotta cheese, shredded mozzarella, grated Parmesan, chopped fresh parsley, a large egg, kosher salt, and black pepper. Stir until well blended and creamy, then cover and refrigerate for about 15 minutes.

Heat a non-stick skillet over medium-low heat and lightly grease with unsalted butter. Pour in ¼ cup of crepe batter, swirling to create a thin layer. Cook for 1-2 minutes, flip, and cook for another minute. Repeat until 6-8 crepes are made.

Preheat your oven to 350°F (175°C). In a 9x13 inch baking dish, spread 2 cups of Old School Italian gravy or marinara sauce evenly. Take one crepe, fill it with ⅓ cup of the ricotta mixture, roll it up gently, and place it seam-side down. Repeat with remaining crepes.

Cover the baking dish with aluminum foil and bake for 25-30 minutes until bubbling around the edges and slightly browned on top. Remove, let cool for a few minutes, and garnish with grated Pecorino Romano cheese before serving.