(by Raychel Valentin)
For crepes:
4 c. flour
4 c. cold water
4 t. salt
1 dozen eggs, beaten well
butter for frying
For filling:
4 pts. ricotta
4 eggs, beaten
salt and pepper, to taste
chopped parsley, to taste
1/4 - 1/2 c. pecorino romano cheese
For sauce:
olive oil
4 cloves garlic, finely chopped
1/2 sweet onion, diced
handful of fresh basil
4 16-oz. cans whole San Marzano tomatoes, strained
pinch of salt, pepper, and sugar
In a large bowl, whisk together flour, cold water, salt, and beaten eggs.
Place a small, lightly buttered frying pan over low heat.
Use a small ladle to add a thin layer of batter and swirl it around the pan.
Cook for 20 seconds, flip, and cook for 20 seconds on the second side.
Set aside, and repeat with remaining batter.
Combine ingredients for filling.
Place small dollops of filling on the ends of each crepe and fold to enclose.
Film the bottom of a large saucepan with olive oil.
Add garlic, onion, and basil.
Sauté for several minutes.
Add tomatoes, salt, pepper, and sugar.
Simmer over low heat, stirring frequently, for 4 hours.
Preheat oven to 375 F.
Line bottoms of several large non-stick baking pans with sauce.
Place filled crepes in pans, and top with remaining ladles of sauce.
Bake for 50 minutes.
(Read With Each Bite, the story that accompanies this recipe.)