Combine all ingredients in a blender, process until smooth. Let stand for 30 minutes before cooking, or cover and refrigerate for up to 2 days (before cooking the refrigerated batter, stir and let come to room temp. first)
To cook crepes:
In a small non-stick skillet, melt 1/2 tsp. butter over medium heat. Pour enough batter to cover the bottom with a very thin coating. (I used a 10" skillet with about 1/4 cup batter). Quickly, tilt and rotate the pan, then return to the heat and cook until crepe bubbles and bottom is lightly browned, about 1 to 1 1/2 minutes. Slide the pan off the burner. Use a heat resistant spatula, lift the edge of the crepe and grasp with fingers, gentle pull the crepe off the pan and flip it over. This takes some practice! Cook on the other side until browned slightly. Stack onto a parchment or wax-paper lined plate as you prepare the remaining crepes. Yields about 15.
To make the filling:
For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
