BATTER: In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crepes.
MAKE THE CREPES: Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a ¼-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
In the 3-quart pot, stir together the tomatoes, salt, sugar, tomato paste, basil, and the cayenne. Bring the mixture to a boil, and simmer, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm. Makes about 1-¼ cups.
In a skillet cook the spinach in the oil over moderately low heat, stirring, until it starts to wilt, add the garlic, and cook the mixture, stirring, for 1 minute. In a bowl stir together the spinach mixture, the ricotta, Parmesan, parsley, and salt and pepper to taste. Set the filling aside to cool.
Assemble and Bake
Preheat the oven to 400°F with the rack in the middle.
Spread about 2 tablespoons of the filling on each crepe and roll up jelly-roll fashion. Arrange the crepes, seam sides down, in the buttered baking pan in one layer. Brush them lightly with the butter, and sprinkle on the remaining Parmesan. Bake the crepes for 20 minutes and serve them with the sauce.