Ingredients
2 cans (28 ounces each) diced tomatoes, undrained1-1/2 cups finely chopped onion1 can (6 ounces) tomato paste1/3 cup olive oil4 garlic cloves, minced2 tablespoons dried parsley flakes1 tablespoon sugar1 tablespoon salt1 teaspoon minced fresh oregano1 teaspoon minced fresh basil1/4 teaspoon pepperCREPES:6 large eggs1-1/2 cups water1-1/2 cups all-purpose flourDash salt2 tablespoons canola oil, dividedFILLING:2 cartons (15 ounces each) ricotta cheese2 cups shredded part-skim mozzarella cheese1 cup shredded Parmesan cheese2 large eggs1 tablespoon dried parsley flakes1 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan; combine the first 11 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is reduced to 5 cups, stirring occasionally.
Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour. In a large bowl, combine filling ingredients. Cover and refrigerate.
Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spread about 1/4 cup filling down the center of each crepe; roll up and place 12 crepes in each of two greased 13x9-in. baking dishes. Spoon sauce over top. Cover and bake at 350° for 45-50 minutes or until a thermometer reads 160&d
