Crêpes can be a wonderful alternative to cannelloni. They are usually lighter in texture and require merely a seasoned crêpe pan or a nonstick skillet to roll them off your home assembly line. The batter and filling can be prepared well ahead of time, and the crêpes can be assembled a day or so before, covered and refrigerated, and then heated in the oven when you need them. This particular recipe is inspired by some from the Italian province of Emilia-Romagna. The original recipes called for either frying the batter or baking the dough in a wood-burning oven. While the Romagnoli fill them with cheese and may be a little sausage and fold them in quarters, we roll them like blintzes around the filling and cover them with tomato sauce and a little béchamel. These are the most popular crêpes we serve at Square One.