MAKE THE CREPES: In a large bowl combine the flour, water, eggs, olive oil and salt; mix until smooth. Using a 6' non-stick skillet or crepe pan, pour in a few drops of olive oil; add a large tablespoon of the batter, just enough to cover the bottom of the pan. Turn quickly for about a half a minute, until the batter is just set. (The trick is to keep the pan hot, do not brown the crepes, they should look raw when done). Pile the crepes on each other as they cook, set aside until ready to fill.
MAKE THE FILLING: In a large bowl, combine the ricotta, mozzarella, eggs and parsley. Mix well - set aside.
Cover the bottom of a 13 x 9 x 2 inch baking dish with about 1 cup of marinara - set aside.
MAKE THE MANICOTTI: Take one crepe, place a tablespoon of the ricotta filling in the center; gently roll, leave the ends open. Repeat until all ingredients are used. Place the manicotti side by side in the baking dish. Cover with additional marinara and sprinkle with Romano cheese. Bake, uncovered at 350 degrees F for 20 - 25 minutes, or until the cheese is melted and they are heated through.
Per Serving: 581 Calories (53.7% from fat); 34g Fat (18g Sat, 12g Mono, 2g Poly) 32g Protein; 35g Carbohydrate; 2g Dietary Fiber; 259mg Cholesterol; 570mg Sodium. Food Exchanges: 2 Grain (Starch); 4 Lean Meat; 4 1/2 Fat.