INSTRUCTIONS
Mix all crêpe batter ingredients well and let sit approximately 15 to 20 minutes. Preheat oven to 350ºF. In a bowl, mash the meatballs with a potato masher or a fork so that the meatballs look like ground hamburger. To make crêpes, preheat a non-stick 10-inch sauté pan to medium heat. Spray the pan with cooking spray. 6. Using a 2-oz. ladle, scoop 2 ounces of the crêpe batter into sauté pan and swirl to make a 7 1/2-inch to 8-inch crêpe. Cook until the edge starts to turn up and brown, then flip and cook for approximately another 30 seconds (or until you see bubbles pop up). Set the crêpe aside to cool. Repeat steps to create each crêpe. Add one cup of tomato sauce to an 8 x 12 baking dish and spread evenly on the bottom. Add 1/4 cup of smashed meatballs, 3 tablespoons shredded mozzarella cheese and 2 tablespoons of tomato sauce to the center of each crêpe. Roll crêpes into tubes, then add filled crêpes to baking dish in a single layer. Top with the remaining tomato sauce and 1cup shredded mozzarella cheese. Spray a piece of aluminum foil with cooking spray and cover the top of your dish. Bake for approximately 35 minutes or until bubbling.