Directions

• For sauce, place tomatoes in a blender; 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; gently
• simmer, uncovered, for 2 hours or until reduced to 4-1/2 cups,
• stirring occasionally.
• Meanwhile, for crepes, beat the eggs, egg substitute, milk and oil in
• a large bowl. Combine flour and salt; add egg mixture and stir until
• smooth. Cover and refrigerate for 1 hour.
• For filling, in a large bowl, soak bread in milk for 5 minutes. Stir
• in the egg substitute, green pepper, parsley, garlic, salt and
• pepper. Crumble beef and sausage over mixture and mix well. Stir in
• mozzarella. Cover and refrigerate until assembling.
• Coat an 8-in. nonstick skillet with cooking spray; heat. 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, coating skillet with cooking spray 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 13-in. x 9-in. baking dish and an 11-in. x 7-in.
• baking dish coated with cooking spray. Spoon sauce over top;
• sprinkle with Parmesan cheese.
• Cover and bake at 350° for 35-45 minutes or until a thermometer
• reads 160° Yield: 10 servings.