Preheat the oven to 375 degrees. Sauce: Put a pot over medium-high heat. Sauce garlic for a minute or so. Add the tomatoes and stir well. Add sea salt to taste and the basil.Lower heat. Simmer uncovered for 20 minutes or until the volume is reduced by 25%. Keep the sauce warm while you make and bake the cannelloni. Crespelle: Whisk eggs and salt in large bowl.
Gradually whisk in flour, then 1¼ cups milk. Whisk until the batter is very smooth. Add more milk if necessary. Heat 8-inch diameter nonstick skillet over medium-high heat. Brush with extra virgin olive oil. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly.Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate.Repeat, brushing the plate with olive oil each time. Filling: Put the spinach in a pot over medium-high heat and add ½ cup water
Cook until the spinach is wilted. Drain and cool. Squeeze out as much water as you can. Roughly chop the spinach. Mix all the ingredients in a large bowl. Assembly: In a large baking dish put ¼ cup of the sauce to lightly cover the bottom of the dish. Lay the crespelle on a flat work surface. Put about 3-4 tablespoons at one end of each crespelle and roll it up. Place it seam side down in the baking dish. Repeat until all the crespelle are filled.
Top the cannelloni with a light layer of sauce.
Top the sauce evenly with the mozzarella and then the parmesan. Cover the baking dish with foil and bake in the oven for about 30 minutes. Uncover and bake until the mozzarella on top of the cannelloni is melted and slightly browned, about 10 minutes more. Let the cannelloni cool for about 5 minutes before serving.
