16 Main Dish Crepes (next recipe)
1/2 lb. ground beef or ground pork
1/2 c. chopped onion
1 sm. clove garlic, minced
1 (7 1/2 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1/2 c. water
1 1/2 tsp. dried basil, crushed
3/4 tsp. salt
1/2 tsp. sugar
1/4 tsp. fennel seed, crushed
2 beaten eggs
3 c. ricotta or cream style cottage cheese
1/4 c. grated Parmesan cheese
1 tbsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1 c. (4 oz.) shredded mozzarella cheese

Prepare Main Dish Crepes; set aside. In skillet cook ground beef or ground pork, onion and garlic until meat is browned and onion is tender. Drain off fat. Stir in undrained tomatoes, tomato paste, water, basil, 3/4 teaspoon salt, sugar and fennel seed. Cover and simmer for 15 minutes, stirring frequently.

For filling combine beaten eggs, ricotta or cottage cheese, Parmesan cheese, parsley, 1/2 teaspoon salt and pepper. Spread bout 3 tablespoons filling over unbrowned side of each crepe. Roll up jelly roll style.

Place seam side down in 13 x 9 x 2 inch baking dish. Spoon meat mixture over crepes. Cover and bake in 375 degree oven for 25 minutes. Uncover; sprinkle with shredded mozzarella cheese. Bake until cheese is melted. Makes 8 servings.