Cheesy Manicotti Crepes Recipe

Ingredients

• 2 cans (28 ounces each) diced tomatoes, undrained
• 1-1/2 cups finely chopped onion
• 1 can (6 ounces) tomato paste
• 1/3 cup olive oil
• 4 g arlic cloves, minced
• 2 tablespoons dried parsley flakes
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon minced fresh oregano
• 1 teaspoon minced fresh basil
• 1/4 teaspoon pepper
• Crepes:
• 6 eggs
• 1-1/2 cups water
• 1-1/2 cups all-purpose flour
• Dash salt
• 2 tablespoons canola oil, divided
• Filling:
• 2 cartons (15 ounces each) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup shredded parmesan cheese
• 2 eggs
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper

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