INGREDIENTS

INSTRUCTIONS

Pure small batches of undrained tomatoes in blender or food  processor.
Heat olive oil in a large pot and saut onions and garlic.  Add
tomatoes, tomato paste, sugar and herbs.  Cover and simmer 1  hour.
Uncover and simmer 1-1/2 hours longer. Stir occasionally.  To make
crepes, beat eggs, then add milk and water. Mix well. Beat in  flour,
salt, butter and oil until smooth. Cover batter and allow to  rest in
refrigerator 1 to 2 hours. Remove batter from refrigerator  and check
for lumps. If there are any, strain through a sieve to  remove lumps.
Cook crepes in a well-seasoned 5 to 7 inch crepe pan.  As each crepe is
done, place it on a tea towel to cool. Stack crepes  between pieces of
waxed paper to keep or freeze. (If freezing, stack  between waxed paper
and wrap stacks in plastic wrap, then foil to  seal crepes. Be sure to
freeze any extra crepes.)  To make filling, cook spinach, drain and
squeeze. In a very large,  deep skillet or a large pot, mix together
all filling ingredients  except Monterey Jack cheese. Saut until the
pork and veal are well  browned. Spoon off any excess fat that may rise
to the top. Check  seasonings and correct.  To assemble crepes: Preheat
oven to 350 degrees. Butter 2 (9x13)  dishes. Place 2 to 3 Tablespoons
filling on outer edge of crepes.  Roll crepes and place in buttered
dishes, seam side down. Divide the  tomato sauce between the 2 dishes,
pouring over the rolled crepes.  Sprinkle each dish with 1-1/2 cups
Monterey Jack cheese. Bake at 350  degrees for 25 minutes. Yield: 20 to
25    crepes.  BOOPIE PORTER MC INNIS  (MRS. GEORGE)  MINDEN, LA  From
<Traditions: A Taste of the Good Life>, by the Little Rock (AR)  Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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