Instructions: Puree small batches of undrained tomatoes in blender or food processor.

Heat olive oil in a large pot and saute 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. Saute 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

MINDEN, LA

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