Sauce:

1 can (28 ounces) whole tomatoes, undrained

1 ½ cups water

1 can (8 ounces) tomato sauce

3 teaspoons sugar

1 teaspoon dried oregano

¼ teaspoon celery salt

Crepes:

2 eggs

1 cup egg substitute

1 ¾ cups fat-free milk

1 teaspoon canola oil

1 ½ cups all-purpose flour

¼ teaspoon salt

Filling:

3 slices whole wheat bread, cubed

½ cup fat-free milk

¼ cup egg substitute

1 cup finely chopped green pepper

3 tablespoons minced fresh parsley

2 garlic cloves, minced

1 teaspoon salt

1 teaspoon pepper

1 pound lean ground beef

½ pound Italian turkey sausage links, casings removed

1 cup (4 ounces) shredded part-skim mozzarella cheese

¼ cup shredded parmesan cheese

For the sauce, place tomatoes in a blender or food processor; cover and process until smooth.  Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt.  Bring to a boil.  Reduce heat; simmer gently, uncovered, for 2 hours or until reduced to about 4 ½ cups, stirring occasionally.  Meanwhile, for the crepes, beat the eggs, egg substitute, milk and oil in a large mixing bowl.  Combine flour and salt; add to egg mixture and mix well.  Cover and refrigerate for 1 hour.  

For filling, in a large bowl, soak bread in milk for 5 minutes.  Stir in the egg substitute, green pepper, parsley, garlic, salt and pepper.  Crumble beef and sausage over mixture; mix well.  Stir in mozzarella.  Cover and refrigerate until assembling.  Coat an 8 inch nonstick skillet with non-stick cooking spray; heat.  Stir crepe batter; pour 3 tablespoons into the center of skillet.  Lift and  tilt pan to coat bottom evenly.  Cook until the top appears dry; turn and cook 15-20 seconds longer.