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1
To make the crepes, in a blender, combine the flour, water, eggs, and salt and blend, scraping down the sides of the bowl, until the batter is smooth.
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2
Transfer to a bowl.
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3
Heat a 6 to 7-inch skillet over moderately high heat until hot.
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4
Brush the skillet with about 1 teaspoon of the olive oil to coat well and heat the oil until hot.
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5
Pour 1/4 cup of the batter into the center of the skillet and lift and tilt the pan to coat the bottom with a thin layer.
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6
Cook until the batter is set and the underside is golden, about 1 minute more, and invert onto a plate.
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7
Make additional crepes with the remaining batter in the same manner.
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8
Crepes may be made 1 day ahead.
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9
Cover and chill.
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10
Freeze for up to 1 month.
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11
Defrost in the refrigerator before using.)
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12
Preheat the oven to 350 degrees.
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13
Lightly oil a large shallow baking dish.
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14
To make the filling, in a bowl combine all of the ingredients, except for the sauce.
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15
To assemble, lay each crepe on a work surface, attractive side down, spoon 3 tablespoons of the filling down the center, and fold in the edges to enclose the filling.
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16
Fill the remaining crepes in the same manner.
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17
Spoon 1 to 1 1/2 cups of marinara sauce into the baking dish in an even layer.
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18
Arrange the crepes, seam side down, in the dish and spoon on enough of the remaining sauce to coat the crepes.
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19
(The dish may be assembled several hours or 1 day ahead.
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20
Cover and chill.
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21
Allow longer baking time if refrigerated.)
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22
Bake for 15 minutes, or until the crepes are heated through and their edges are slightly crisp.
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23
Sprinkle with additional Parmesan to taste and put the crepes under the broiler, about 3 to 4 inches from the heat, for 2 minutes, or until the top is golden.
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24
In a deep skillet set over moderate heat, heat the olive oil until hot.
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25
Add the garlic and onion and cook, stirring occasionally, until they're pale golden, 5 to 7 minutes.
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26
Add the tomatoes, oregano, and salt and pepper to taste, and simmer, stirring occasionally, until the tomatoes have reduced and separated from the oil, 15 to 20 minutes.
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27
Add the red pepper to taste, if desired and simmer for 2 minutes more.
