Crack the eggs into a mixing bowl. Add the water and a generous pinch of salt, and whisk together.

Gradually add the flour, one spoonful at a time, while continuing to whisk.

Once the flour is evenly mixed in, cover the bowl and let the batter rest in the fridge for 30 to 45 minutes.

In a small saucepan, place 1 tbsp. (15 ml) of olive oil and the garlic clove. Reserve about 3 spoonfuls of the puree from the canned tomatoes for later, and add the rest into the saucepan, along with the basil and a big pinch of salt. Bring the tomatoes to a gentle simmer over medium/low heat.

Partially cover the saucepan and let the tomatoes simmer for 15 to 20 minutes, at which point they should soften and you can easily crush them with a fork. Salt the sauce again to taste, remove and discard the garlic clove, turn off the heat and set aside for later.

While the tomato sauce cooks, prepare the meat stuffing. Heat 1 tbsp. (15 ml) of olive oil in a medium pan over medium/high heat. Add the ground beef and break it up into a crumble with a wooden spoon. When the meat is completely browned, season it to taste with salt and pepper, and stir in the tomato puree you reserved from the can. Let the meat cook a few minutes longer for the excess moisture to thicken, then turn off the heat and set aside.

After the egg batter has rested, you can cook the crepes. Melt a very small pat of butter in a small non-stick pan. Brush the butter in the pan to evenly coat the bottom.

Ladle just enough batter into the pan so that you can swirl it around and evenly coat the bottom in a thin layer. Check the bottom of the crepe with a spatula after a minute or two. Once the bottom begins to turn golden, flip the crepe and cook the other side until golden as well. Remove the crepe to a plate and continue until you have cooked all of the batter.

Preheat the oven to 400° F (205° C).

Spread a very thin layer of tomato sauce in the bottom of a 9 x 13 inch baking dish. Take one crepe and spread about 2 tbsp. of ground meat in a line along the center. Top the meat with a generous sprinkle of Parmigiano and a few pieces of mozzarella cheese. Roll the crepe up into a tight tube around the stuffing and place it into the bottom of the baking dish.

Repeat to stuff and arrange enough crepes to cover the bottom of the dish in a single, solid layer.

Spread the remaining tomato sauce evenly over the crepes to cover the dish from edge to edge, followed by a very generous grating of Parmigiano cheese over all.

Bake for 10 to 15 minutes, until the cheese on top has melted and is beginning to crisp. Let cool for 5 minutes before serving.