SAUCE:

2 (28 oz.) cans crushed tomatoes
1/2 c. olive oil
1/4 c. diced onions
2 cloves garlic, minced

FILLING:

2 lb. Ricotta cheese
2 c. shredded Mozzarella cheese
1/2 c. freshly grated Parmesan cheese
2 eggs, beaten
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 tbsp. minced fresh parsley

CREPES:

3 eggs
1/2 c. milk
1/2 c. chicken broth
3 tbsp. butter, melted
3/4 c. all-purpose flour
1/4 tsp. salt
Freshly grated Parmesan cheese

8 to 10 servings.

In 3 quart saucepan combine all sauce ingredients and simmer for 30 to 45 minutes. In large bowl combine Ricotta, Mozzarella, Parmesan and eggs. Beat until fluffy, about 2 minutes. Stir in salt, pepper and parsley. Set aside.

In food processor or blender, combine all crepe ingredients and mix until smooth, about 2 minutes. Heat 8 or 10 inch crepe pan over medium-high heat until just hot enough to sizzle a drop of water. For each crepe pour just enough batter to cover bottom of the pan, tipping and tilting pan to move batter quickly over bottom. Cook until lightly browned and dry on top. Remove from pan and stack between layers of waxed paper until ready to fill.

Spread 1/4 cup filling on each crepe. Fold up bottom, fold in sides and roll to close. Place seam-side down in 9x13 inch baking dish (2 pans may be needed for entire recipe). Place filled crepes side by side, 5 or 6 per pan.

Pour sauce over crepes. Sprinkle with additional Parmesan. Bake uncovered at 350 degrees for 30 to 40 minutes or bubbly.