In a blender or using an immersion blender, combine the milk, eggs, salt, flour, and oil until smooth.

Heat a skillet until quite hot and spray with nonstick cooking spray. Spoon a heaping tablespoon of batter into the skillet and move it around very quickly, covering the pan completely with a thin layer. Repeat until all batter is used.

Meanwhile, heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add mushrooms and diced red pepper. Sauté for three to five minutes. Add garlic and spinach. Sauté until the liquid dissolves. Add salt, pepper, and nutmeg. Remove from heat and let cool. Stir in shredded mozzarella cheese and cottage cheese.

Place a crêpe on a work surface. Place a heaping tablespoon of the mixture on one side of the crêpe. Roll up, pulling the left and right sides in as you go. Fill all crêpes.

Heat oil in a sauté pan over medium heat.

Add onion and sauté until translucent. Add tomatoes, tomato paste, salt, oregano, and pepper. Let simmer for 10 minutes.

Drizzle over each crêpe before serving. Delicious!