CREPES: Place all ingredients in a blender or food processor, and mix until smooth. Pour batter into a bowl, and allow to rest for 20 minutes. Spray a 6- or 7-inch nonstick omelet pan or other small nonstick frying pan with cooking spray. Heat the pan over low heat. Using a ladle, pour 2 tablespoons of batter into the pan. Swirl and tilt pan to coat the bottom. Batter will form a large, thin pancake. Cook over very low heat until mixture thickens and browns around the edges. Flip the crepe with the tip of a paring knife or a small spatula, and cook the other side for 2 minutes. Flip cooked crepe onto a clean platter, and repeat process until batter is used up. If the pan heats up so that the crepes start cooking too quickly, remove pan from heat to let it cool for a few minutes. To freeze crepes for later use, layer cooled crepes between sheets of parchment paper, wrap the stack in plastic wrap and then in foil, and freeze up to 1 month. SPINACH FILLING: If youre using a raw onion, peel and slice a raw onion. Spray a saute pan once, and add onion to the pan. Cook over low heat until onion is soft and light brown, about 10 minutes. Blanch spinach in boiling water for 2 minutes (if using frozen spinach, skip this step). Strain. Place all ingredients in a food processor, and puree. Scrape mixture into a bowl. FRESH TOMATO SAUCE: Bring a large pot of water to a boil. Core tomatoes, and cut an X on the bottom with a paring knife. Place tomatoes in boiling water for 1 to 2 minutes to loosen skin. Transfer to a bowl of cold water until theyre cool enough to handle. Peel tomatoes, cut in half, and squeeze each over a bowl to remove seeds. Discard seeds. In batches, place tomatoes in a blender or food processor, and puree. Spray a large saucepan once with cooking spray, and place over low heat. Add chopped garlic to the pan and dried basil, if using, and cook for 1 minute. Add pureed tomatoes and cook for 20 minutes, stirring occasionally. Add fresh basil and salt when sauce has finished cooking. (Makes 6 cups) ASSEMBLY: Heat oven to 350 degrees. Place 2 or 3 tablespoons of filling in the center of a crepe, and roll it up. Repeat with remaining crepes and filling. Spread a thin layer of tomato sauce on the bottom of a 3-quart casserole dish. Place cannelloni on top of sauce. Cover cannelloni with remaining sauce. Cover pan with foil, and bake until hot and bubbly, about 30 minutes. Serves 6. Recipe Source: Martha Stewart Living - Recipe adapted from "The Taste for Living Cookbook," by Beth Ginsberg and Mike Milken Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Beth Ginsberg and Mike Milken