Directions

• 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 11-in. x 7-in.
• baking dish. Spoon sauce over top; sprinkle with Parmesan cheese.
• Cover and bake at 350° for 35-45 minutes or until a meat
• thermometer reads 165°. Yield: 10 servings.