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To make filling: In a large mixing bowl, add ricotta, one beaten egg, Pecorino Romano, and mozzarella; mix thoroughly to incorporate. Set aside.
To make crepe batter: In a separate large mixing bowl, whisk four eggs until beaten, milk, and flour; whisk until mixture is smooth.
In a small frying pan, spread a very small amount of olive oil or cooking spray to the bottom of the pan. Using a ladle, add crepe batter to pan and maneuver pan so that batter covers entire bottom of pan. Cook on medium for about a minute on each side. Once formed, transfer to separate plate. As cooking, layer each crepe on plate with parchment paper in between to avoid sticking.
Once crepes are cooled, scoop cheese filling mixture into crepe. Fold and roll so a cylindrical shape is formed; place directly onto a baking dish lined with marinara sauce.
When stuffed crepes are lined in baking dish, top with additional marinara sauce.
Cover with aluminum foil and bake in oven at 350 for 30-35 minutes; serve while hot.
Enjoy with friends and family!