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Preheat oven to 350. In a bowl, combine the ricotta, ¾ cup cheese, parsley and milk. In another bowl, whisk the eggs with 1 cup water. Whisk flour in. Heat a greased 8-inch skillet over med heat. Ladle 3Tbsp batter into skillet, swirling to cover the surface of the pan. Cook for 1 minute, flip and cook for 1 minute more. Repeat with remaining batter, greasing skillet after each crepe. Stack on a plate. Mix spaghetti sauce with ground beef. Spread 1 cup mixture on the bottom of a 9x13 inch pan. Spoon cheese mixture down the center of each crepe. Roll closed; arrange on baking pan. Top with remaining cheese and meat sauce. Bake for 25 minutes.
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