Look no further! This is a fantastic, flavorful Italian sauce. I made the meatballs, which I lightly browned before adding to the sauce, smaller to go further and added 1 T. dried Italian seasonings, increased the Parmesan to 3 T., and also partially pureed (in the Cuisinart) the tomatoes. A family hit!!!

Reviewed On: Aug. 9, 2009

I just made these for my family this morning (served with fruit and sweetened cream. They are how I remember crepes from the time I lived in France. My original recipe is for a huge crowd; so, I loved getting a paired down version. In France, ours were served at dinner with a cheese sauce in one crepe and either creamed spinach or creamed Swiss chard in the other.

Reviewed On: May 8, 2009