Wayne and Rebecca Madsen

Crespelle:
4 eggs
2 TBSP vegetable oil
pinch of salt
1 1/2 cups white flour
2 2/3 cups milk and water (half each usually)
1-2 TBSP vegetable oil or melted butter for cooking the crepes

Sauce:
1/4 cup olive oil
3 cups chopped onions
3 celery stalks, thinly sliced
4 large garlic cloves, minced
8 fresh basil leaves, chopped (1/2 tsp dried)
1 tsp chopped fresh oregano (1 tsp dried)
2 28-ounce cans Italian plum tomatoes
salt and freshly ground black pepper to taste

Filling:
3 TBSP olive oil
2 cups chopped onions
3 large garlic cloves, minced
10 ounces spinach (4 cups) – frozen package defrosted, or fresh stemmed and chopped
2 cups coarsely grated mozzarella cheese (1/2 pound)
1/2 cup grated sharp Parmesan or Pecorino cheese
3 pounds ricotta cheese (or cottage cheese! )
1/4 tsp nutmeg
salt and freshly ground black pepper to taste

To make crespelle, beat eggs, add oil, salt, flour, and milk. (You can freeze crepes and defrost in fridge a day ahead.) Set aside for 1/2 hour. To make sauce, sauteé onions, celery and garlic in oil until onions are translucent. Add herbs and tomatoes. Cook for 10 minutes and add salt and pepper to taste. For the filling, sauteé onions and garlic in oil adding spinach until spinach wilts. Combine all cheeses and stir in onion/spinach mixture with seasonings. Put half sauce in a baking dish. Fill crespelle with cheese filling. Put remaining sauce on top. Cook in a baking dish for 30 minutes at 375 degrees. Makes enough for 4-6 people