Place the flour, 2 of the eggs, milk, water, the 1/4 tea spoon salt and butter in a blender container in the order listed.
Blend for 30 seconds; stop and stir down the sides.
Blend for 30 to 60 seconds longer or until smooth.
Pour 2 tablespoons at a time onto a buttered upside-down crepe griddle or a traditional crepe pan.
Cook until set and edges become brown, without turning.
Remove to a flat surface to cool.
Place the cream cheese and remaining 2 eggs in a mixing bowl; beat until smooth.
Stir in the mozzarella cheese, parsley, the 1/2 teaspoon salt and a dash of pepper; mix well.
Combine the vegetable oil, onion, garlic, tomato sauce, the 1 teaspoon salt, sugar, basil, oregano and a dash of pepper in a bowl; mix well.
Pour some of the tomato mixture in a 9xl3 inch baking dish to cover bottom of dish.
Spoon some of the cheese filling over area at 1 end of each crepe.
Roll each crepe to enclose the filling and arrange seam side down in 1 layer in the baking dish.
Pour the remaining tomato mixture evenly over the crepes.
Bake at 350 degrees for 30 minutes.