Before you start making the crepes, I think it is best to start cooking your sauce. In a medium pot add the ground beef* (broken into small pieces) add enough water to cover by an inch, bring to a boil and let boil for about 5 minutes, drain, set aside. In a large pot add the olive oil, tomato puree, water garlic, oregano, basil and salt, stirring to combine, then add the cooked ground beef, combine well, bring to a boil and lower heat and simmer until thickens ( half covered) approximately 30 - 45 minutes.
FOR THE CREPES
In a large bowl** with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1/2 cup at a time and continue to beat until smooth.
In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a 1/4 cup ladle (or 1/4 cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle (or large spoon) spread the mixture but don't make them too large or too small. (approximately 6 inches, 15cm round). Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.
Once sauce has thickened remove from heat. From the sauce, using a slotted spoon remove about 1 cup (more or less) of the ground beef from the sauce, set aside.
PUTTING THE CREPE CANNELLONI TOGETHER
Pre-heat oven to 350F (180C).
On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons (dessert spoon) of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.
In a medium to large baking pan (depending if you are making all meat or half and half), spread a ladle or a little more if needed of sauce on the bottom of the pan, add the crepes to the pan until pan is full (they can be touching), cover with remaining sauce, top with some cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake in a 350° (180°) oven for approximately 20-25 minutes. Enjoy!
*I boil the ground beef first just to remove any excess fat.
**you could also use a food processor or blender.
*This recipe makes approximately 25 crepes (maybe more maybe less depending on how big you make your crepes, remember not too thick). I am assuming that you will make half meat sauce and half cheese cannelloni, if you do all meat or all cheese, then you should double the ingredients for the filling.