Method

• 1.
  Preheat the oven to 180°C. Grease a 2.5L (10-cup-capacity) baking dish.
• 2.
  For the crepes, place eggs in a stand mixer fitted with the whisk attachment and whisk until frothy and combined. Add 1 tsp salt, then in 3 batches, add flour, whisking well after each addition. Stir through 1 cup (250ml) water, then cover and set aside for 1 hour to thicken. (If water rises to the top, stir back into the mixture.)
• 3.
  Spray a 20cm non-stick frypan with oil and heat over medium-high heat. Pour 1/3 cup (80ml) crepe batter into pan, swirling to coat. Cook for 1 minute or until set, then flip and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat with oil and remaining batter to make 10 crepes.
• 4.
  Combine ricotta, egg yolks, parmesan and basil in a bowl. Spread 1/3 cup ricotta mixture along the centre of each crepe in a log shape and roll up to enclose.

• 5.
  Arrange crepes in prepared baking dish. Combine passata, vinegar and oil, and pour over crepes. Scatter with mozzarella.
• 6.
  Bake for 50 minutes or until golden and bubbling (cover with foil if cheese browns too quickly). Drizzle with oil and scatter with extra basil to serve.