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Mix 6 eggs in a stand mixer until pale and airy.
Add 0.5 teaspoons of salt and 1.25 cups of all-purpose flour gradually while whisking on low.
Add 1.5 cups of room temperature water and mix until smooth.
Heat whole milk and cream to 200 degrees, add salt and vinegar to curdle the milk.
Let the mixture sit for 15 minutes to separate curds and whey.
Scoop curds through cheesecloth and let hang for 15 minutes.
Mix ricotta with low moisture mozzarella, Parmesan, and beaten eggs.
Prepare crepes and fill them with the ricotta mixture.
Roll the crepes and place them in a baking dish with sauce.
Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes.