For the marinara sauce, sauté the chopped garlic in olive oil in a small saucepan over low heat until very soft (do not brown or burn!!).
Add the minced tomatoes, stir and cook gently for five minutes. Add remaining ingredients, stir and simmer on low heat for about 25 to 30 minutes. (Can also be used for your favorite pasta).
For the crêpes, whisk flour, water and eggs until hearty.
Pour one-eighth cup into each lightly heated, greased 25-cm frying pan (batter should yield eight to ten narrow crêpes). Shake frying pan to evenly distribute batter. Bake until bottom of crêpe is dry flat and can be picked up with a spatula (top of crêpe should remain wet).
Spread crêpes level on a clean surface until all batter is used.
For the cheese filling, mix the three cheeses, chopped mint leaves, salt and pepper in a baking bowl. Spread evenly in the center of the crêpes. Roll up the crêpes, folding the ends under the seam.
Shape a few tablespoons of marinara sauce into a gratin dish and spread evenly.
Place crêpes seam side down in the sauce and spread the rest of the marinara sauce evenly over them.
Bake in the heated oven for 20 to 25 min. at 160 degrees.
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