CREPES:

3 c. flour
1 1/2 c. milk
1 1/2 c. water
3 eggs

FILLING:

3 lbs. Ricotta cheese
1/4 c. grated Locattelli or Romano cheese
1 lg. Mozzarella, grated
Salt and pepper to taste

TOMATO SAUCE:

2 lg. cans tomatoes
4 tbsp. olive oil
1 sm. onion, chopped
2 cloves garlic, chopped
Salt (dash)
Sugar (dash)
1 1/2 tsp. oregano or to taste
1/2 tsp. basil or to taste

Crepes: Beat all ingredients with mixer until smooth. Grease a 4 or 5 inch cast iron or crepe pan with butter. Heat over low flame. Pour a ladle of batter in pan. Tilt pan around until covered with batter. Turn crepe when top is dry (not brown). Makes approximately 25 crepes.

Filling: Mix all ingredients in bowl with a spoon.

Sauce: In saucepan or large fry pan, saute onion and garlic until golden. Add crushed tomatoes and other ingredients. Simmer for 1 hour, stirring occasionally.

On cookie sheet or shallow baking dish, spread a few ladles of sauce. To prepare crepes, place generous amount of cheese mixture in center of crepe, roll up, and place seam side down on sauce. Pour more sauce over crepes and bake 1/2 hour at 350 degrees. Use additional sauce when serving.