In a large bowl combine water, milk, eggs (beaten), salt, flour and 3 tbsp of melted butter. Blend together and let the mixture in the fridge for at least 3 hours. (The mixture should be like thin cream).

Heat a pan, spread half tsp of butter and pour in 3 full tablespoons of the mixture.

Bake it for a couple of minutes and test the first crepe; if it isn't baked, this could mean the mixture is too thick, so add some milk or water.

Tilt the pan to make the mixture spread everywhere to make a thin crepe. Bake it for 2 minutes over medium heat (or low, depending on your kitchen appliance) and turn it over. Let it cook for 2 more minutes.

Repeat until there is no mixture left in the bowl.

In a large pot, sauté the onion with 2 tsp of butter until soft.

Add the minced meat and the bird livers, cook for a few minutes and then add a crushed garlic clove and stir until the meat is no longer pink.

Add the wine and let the pot boil for 2 minutes.

Add salt and pepper, some chopped parsley and 1 bay leaf.

Lower the heat and let the mince simmer for 45 minutes.

Remove the pot from the heat, and add 1 beaten egg, 2 tbsp of parmesan and the breadcrumbs. Mix well.

Fill the crepes with the meat and place them in a baking tray.

Peel off the tomatoes, remove the seeds and chop the rest.

Add the remaining butter to a pan, add the tomatoes and cook for 5 minutes.

Add salt and pepper, a crushed garlic clove and a pinch of sugar. Cook for 5 more minutes and remove the pan from heat.

Pour the sauce onto the crepes in the baking tray and sprinkle the remaining parmesan on top.