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For Tomato Sauce: Empty the crushed tomatoes into a small saucepan.
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Add salt, splenda tomato paste, basil, oregano, cayenne and chili (if you are very heat-sensitive, you may want to tone down the cayenne and chili.
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3
This amount makes a spicy sauce.)
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Bring to a boil and simmer, at lowest setting, stirring occasionally, for 20 minutes.
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5
The sauce will be very thick at this point.
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TURN OFF HEAT.
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Stir in the fresh, diced tomatoes and cover saucepan.
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The liquid emitted by the fresh tomatoes will bring the mixture to a nice sauce consistency.
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9
After 10 minutes, whisk in butter.
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10
Set aside.
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11
(Can be made up to 1 day ahead.
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Cover and refrigerate.
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Reheat before proceeding.
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14
).
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15
For Crepe Filling: Heat oil in heavy large skillet over medium heat.
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Add onion and saute 3 minutes; add garlic and saute 1 minute longer.
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Add mushrooms and parsley and saute until all liquid released by the mushrooms has evaporated, about 9-10 minutes.
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Add spinach and cook, sauteeing, until just wilted, about 1 minute.
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Finally, add whole wheat flour and nutmeg and stir through mushroom/spinach mixture.
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Add milk and cook, stirring, until mixture is creamy and thickened and just bubbling.
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Remove from heat and allow to cool for 15 minutes.
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22
In a small bowl, beat together the egg white and mascarpone.
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23
Stir it and the cheddar cheese into the mushroom mixture and distribute.
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24
Grease a 13 X 9 inch glass baking pan and preheat oven to 400F.
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Assemble Crepes: Place a piece of prosciutto on each of the crepes.
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26
Put generous 1/2 cup of mushroom filling directly in the centre of each crepe.
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27
Fold in two opposite sides of crepe, and do this with the other sides to create a neat, square-ish package.
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Place each crepe, seam side down, into baking pan.
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29
Bake for 30 minutes.
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30
The crepes should be browned and crispy on top.
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31
To serve: Place 2 crepes per serving on plates.
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32
Top with tomato sauce, garnish with some grated cheddar (optional) and sprinkle with fresh parsley.
