1 c. flour
1 tbsp. cooking oil
1 1/2 c. milk
2 eggs
1/4 tsp. salt

Make in crepe fryer. 1/2 c. chopped onion 1 sm. garlic or 1 tsp. powder 1 (7 oz.) can tomatoes, diced finely 1 (6 oz.) tomato paste 1/2 c. water 1 1/2 tsp. basil 3/4 tsp. salt 1/2 tsp. sugar 2 eggs, beaten 3 c. Ricotta cheese or creamed cottage cheese 1 tbsp. parsley 1 c. Mozzarella cheese 1/4 c. grated Parmesan cheese or 1/4 c. powdered Parmesan cheese

Prepare crepes in skillet. Cook meat, onion, salt and garlic until brown; drain off fat. Stir in undrained tomatoes, tomato paste, water, basil, 3/4 tsp. salt, sugar. Cover and simmer 15 minutes, stirring frequently.

For filling combine beaten eggs, Ricotta or cottage cheese, Parmesan cheese, parsley, 1/2 tsp. salt and pepper. Spread 3 tbsp. on unbrowned crepe roll, like jelly roll, on bottom. Spoon mixture over crepes. Cover and bake 375 degrees for 25 minutes. Add Mozzarella cheese.