Italian Crepes with Cheese Filling

We often make crepes for breakfast- Quinn's Favorite- They are so easy to make, store well and can be eaten warm or cold. We use an electric crepe maker which is a breeze to use. Last night for dinner we made an Italian dish using crepes- It was so good - tasted like manicotti without meat. I found the recipe in a cookbook called "Calico Cactus" that I picked up at a garage sale; this book has an interesting collection of different kinds of recipes. I also looked for similar recipes using crepes on the internet and found out that Crepes are used in many Italian family dishes. They are used in appetizers, main courses, soups and desserts. So in our house, Crepes are not just for breakfast anymore.


Crepes:
6 eggs
1/4 tsp salt
1 1/2 cups flour
1 1/2 cups water

Mix all crepe ingredients in a blender until smooth.

Sauce:
1/2 cup olive oil
lots of garlic, chopped
6 ounce can tomato paste
1 T salt
1 tsp oregano
1/4 tsp pepper
1 tsp basil
1 1/2 cups chopped onions
1 large can Italian tomatoes chopped
1 T fresh parsley chopped
1 T sugar

Combine all sauce ingredients and simmer, stirring constantly, for 45 minutes.
Makes 16 crepes

Cheese Filling:

2 pounds Cottage Cheese, small curd- could also use ricotta
1/3 cup Parmesan Cheese
1 tsp salt
1 T parsley chopped
8 ounces mozzarella cheese shredded
2 eggs
1/4 tsp pepper

Preheat oven to 350 degrees

Combine all of the cheese filling ingredients and mix well. Spoon 3 cups sauce into the bottom of a large baking dish. Place 1/3 cup filling on each crepe, roll it up and place seam side down in pan. Continue until all crepes are in the pan. Cover with remaining sauce, sprinkle with more Parmesan cheese and bake uncovered for about 30 minutes or until bubbly and edges begin to brown.