10 Minute San Marzano Tomato Sauce:

• 2 (28 oz.) cans whole San Marzano tomatoes (labeled DOP)
• 1/2 cup EVOO (I would cut  back the oil to 1/3 cup) 
• 8 large garlic cloves, smashed (add to taste)
• 1 tbsp. plus 1 tsp. kosher salt 
• 1/4 tsp. crushed red pepper flakes
• 1 tbsp. sugar
• 2 sprigs basil

Pulse the tomatoes (makes about 7 cups as chunky as you like it)

Heat the EVOO in a deep skillet; add the smashed garlic and salt, stirring occasionally, until the garlic is golden, about 2 minutes; then add the pepper flakes. Stir in the tomatoes and bring to a boil. Remove from the heat; add the sugar and basil sprigs. Let the basil steep for up to 30 minutes. Remove the garlic and basil before using.

Crepes: I JUST LOVE THESE CREPES!

• 1 cup durum (semolina) flour
• 1/2 cup “00” flour
• 3 large eggs
• 1-1/3 cups whole milk
• 4 tbsp. unsalted butter, melted and cooled
• 1 tsp. kosher salt
• 2 tbsp. basil, finely chopped

In a blender, combine both flours, eggs, milk, melted butter, salt and  blend on high until very smooth, about 30 seconds. Transfer the batter to a large bowl and whisk in the chopped basil. Chill in the refrigerator for at least 30 minutes.

Filling:

• 2 cups whole milk ricotta cheese (16 oz. container)
• 1/2 cup Parmigiano-Reggiano, finely grated
• 1/2 cup Pecorino Toscano, finely grated
• 1-1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 large egg

In a stand mixer with the paddle, mix the ricotta, Parmigiano-Reggiano, Pecorino Toscano, salt, pepper and egg on medium speed about 30 seconds. I used my hand electric mixer instead of my stand mixer!

I PREFERRED THIS LIGHTER VERSION USING PECORINO TOSCANO INSTEAD OF MOZARELLA

To assemble:

• 1-1/2 cups 10 Minute San Marzano Tomato Sauce (I prefer more sauce)
• 1/4 cup Pecorino Toscano, finely grated
• 12 small basil leaves for garnish

Heat an 8-1/2-inch nonstick saute pan over medium heat. You need to use this size of pan so the crepes will have the right thickness! Spray it lightly with nonstick cooking spray and wipe out any excess residue.

Rewhisk the batter and using a 1/4-cup dry measure, pour about 3 tbsp. of batter into the pan and swirl it around to cover the entire surface. Cook until just set on one side, 30-45 seconds. Using a thin  spatula flip and cook the other side until slightly browned, 30-45 seconds. Place the crepe on parchment paper and repeat with the remaining batter, spraying and wiping out the pan each time and stacking the crepes with fresh paper in between. You should get about 10-14 crepes. I had 12 and enough filling for 10 manicotti. You could use less filling for more crepes.

Preheat the oven to 375 degrees. Pour half of the tomato sauce into a 9×13-inch baking dish and spread it in an even layer on the bottom.

Place a crepe on a clean work surface and add just under a 1/4 cup of the chilled filling in the center and spread it gently with a spoon. Roll the crepe up, leaving the ends open and place seam-side down, in the prepared baking dish.

Continue this procedure keeping each crepe in a single layer. Pour the remaining sauce on top and sprinkle with the Pecorino Toscano. Bake for 20-25 minutes, or until bubbling.

Cool for 10 minutes and serve with extra sauce and cheese. Leftovers will keep for 3 days in the refrigerator. They also freeze well.

Recipe by cookingwithauntjuju.com