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(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.)