Ingredients
1 can (28 ounces) whole tomatoes, undrained1-1/2 cups water1 can (8 ounces) tomato sauce1 tablespoon sugar1 teaspoon dried oregano1/2 teaspoon celery saltCREPES:6 eggs1-3/4 cups water1-1/2 cups all-purpose flour1/4 teaspoon saltFILLING:3 slices white bread, cubed1/2 cup milk1 egg, lightly beaten3 tablespoons minced fresh parsley2 teaspoons salt1 teaspoon pepper1 pound ground beef1/2 pound bulk mild Italian sausage8 ounces part-skim mozzarella cheese, diced2 tablespoons vegetable oil, divided1/2 cup shredded Parmesan cheese
Preparation
Place tomatoes in a blender or food processor; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; simmer gently, uncovered, for 2 hours or until reduced to about 4-1/2 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, soak bread in milk for 5 minutes. Stir in egg, parsley, salt and pepper. Crumble beef and sausage over mixture; mix well. Stir in mozzarella. Cover and refrigerate until assembling.
Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour 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 in a greased 13-in. x 9-in. baking dish and 11x7-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a thermometer reads 165°.
