Crepesagna

• 1 medium onion, finely chopped
• 1 lb. ground pork
• 1 lb. ground beef
• 1/4 half-and-half
• 2 tsp oregano
• 1/4 tsp black pepper
• 1/4 tsp kosher salt
• 1 tsp minced garlic
• 26 oz. spaghetti sauce
• For Filling
• 16 oz. ricotta cheese
• 1 egg, beaten
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded mozzarella
• 2 cups mozzarella cheese
• 4 ready-made crepes

1. Cook meat and onion, add half-and-half and spices, simmer five minutes, add spaghetti sauce and simmer another 10 minutes
2. Mix filliing ingredients. Spray slow cooker with cooking spray.
3. Assemble. Sauce, crepe, filling, mozzarella, repeat
4. Cook on low for 3 hours. Let rest 15 minutes with lid off before cooking.

onion, ground pork, ground beef, oregano, black pepper, kosher salt, garlic, spaghetti sauce, ricotta cheese, egg, salt, pepper, parmesan cheese, mozzarella, mozzarella cheese, crepes

Taken from www.epicurious.com/recipes/member/views/crepesagna-51283811 (may not work)