Crespelle: In large bowl, whisk together eggs, milk, water, oil, salt, pepper and nutmeg; whisk in whole wheat and all-purpose flours until smooth. Cover and let stand for 30 minutes; whisk lightly.

Heat 7- or 8-inch/18 or 20 cm nonstick skillet over medium heat; add 1/4 cup/60 mL batter, swirl to coat evenly, and cook until crespelle loosens when skillet is lightly shaken. Flip; cook until fully set, about 30 seconds. Repeat with remaining batter, layering crespelle between waxed paper.

Filling: In large pot of boiling salted water, blanch greens until tender. Drain, chill under cold water and, lightly squeezing, drain well; finely chop.

In large bowl, beat egg into ricotta; stir in greens, Asiago cheese and salt. Set aside.

Tomato Sauce: Thinly slice green onions, separating and setting aside dark green from light green and white parts. In nonstick skillet, heat oil over medium heat; add white and light green parts of onions, garlic and salt, and fry until onions are softened, about 1 minute. Stir in tomatoes and 1/4 cup/60 mL water; simmer for 2 minutes.

Spoon generous 1/4 cup/60 mL of the Filling in single line across centre of each crespelle; roll up snugly into tube. Spoon about 1/3 cup/75 mL of the Tomato Sauce into lightly oiled 13- x 9-inch/3 L baking dish; arrange layer of stuffed crespelle, seam side down, in dish.

Spoon remaining Tomato Sauce on top. Cover with foil and bake in centre of 375F/190C oven until bubbling, about 30 minutes. Remove foil and sprinkle with reserved dark green parts of onions.

Makes 10 servings.