Heat olive oil in a skillet on medium heat. Add chopped onions and garlic. Cook this for one minute and add one pound of ground beef, a little salt, pepper and a pinch of oregano. Cook this until nicely browned.
While the beef is cooking, place ricotta cheese in a bowl, add an egg, mozzarella, parmesan, salt and pepper and fresh basil chiffonade, mix.
Place a crepe on the counter and top it with some of the ricotta filling
Top with some of the beef and fresh basil, roll up the crepe. Place rolled crepe in a casserole dish and repeat the process until the dish is full or all filling has been used. Top the crepes with marinara sauce and mozzarella cheese.
Bake in a 400-degree oven until the cheese melts and turns golden brown. (about 15-minutes). Plate the crepes and garnish with kalamata olives, fresh basil, parmesan cheese
* I like to shave the parmesan cheese over the crepes, it looks cooler than using grated or shredded
*You could use italian pork sausage instead of ground beef
* see FG's Italian Sausage recipe in the Meat Chapter