| | TOMATO SAUCE |
| 2 | cn | (28-oz) Italian Plum tomatoes; undrained |
| 1/4 | c | Olive oil |
| 2 | lg | Onions; diced |
| 2 | | Cloves garlic; minced |
| 1 | cn | (6-oz) tomato paste |
| 1 | tb | Sugar |
| 1/4 | c | Minced fresh parsley |
| 1 1/2 | ts | Dried oregano |
| 1 | ts | Dried basil |
| 1/2 | ts | Marjoram |
| | CREPES |
| 8 | | Eggs |
| 2 | c | Milk |
| 2 | c | Water |
| 4 | c | Flour |
| 1 | ts | Salt |
| 1/4 | c | Butter; melted |
| 1/4 | c | Oil |
| | FILLING |
| 2 | pk | (10-oz) frozen chopped spinach |
| 2 | tb | Olive oil |
| 2 | | Cloves garlic; minced |
| 2 | | Onions; chopped |
| 2 | lb | Ground lean pork |
| 2 | lb | Ground veal |
| 4 | c | Ricotta cheese |
| 6 | | Eggs; beaten |
| 1 | c | Chopped fresh parsley |
| 1/2 | ts | Nutmeg |
| 1 | c | Freshly grated Parmesan cheese |
| | Salt to taste |
| | Pepper to taste |
| 3 | c | Grated Monterey Jack cheese |
