These versatile crêpes are equally suitable for weeknight meals or for dinner parties. Both the crêpes and the tomato sauce can be made well ahead of time and frozen. Or for a short cut, you could use a prepared sauce. If you have crêpes in the freezer, and take them out in the morning, made with a prepared sauce, this becomes an easy weeknight dinner. The crêpes only need 20 minutes in the oven! If you are serving the crêpes for a dinner party – either as an elegant entrée or, with a salad and crusty rolls, as an attractive and flavoursome main course – have the complete dish fully assembled and in the fridge, until you are ready to put it in the oven. Then you can be enjoying your guests’ company until moments before you are ready to serve. Since this recipe is most likely to be made in stages, I have not included the one hour chilling time for the batter in the estimated preparation time. This recipe is from the April 1991 edition of Gourmet magazine.