I think this makes about 40-50 cannelloni.
1 cup cold water
1 cup cold milk
1⁄2 tsp salt
2 cups flour
4 tablespoons melted butter
Chill batter for about 1 hour.
1 lb. ground beef
1 package frozen chopped spinach or equivalent fresh
1 large package cream cheese
1 onion, chopped
1 clove garlic, chopped
1 cup Parmesan cheese
Italian herbs (about a teaspoonful)
salt & pepper
1 - 2 large jars Spaghetti Sauce
1 cups grated Parmesan cheese
3 cups grated Monterey Jack cheese
While crepe batter chills, brown and drain ground beef, onion and garlic. Add spinach, herbs, seasoning and continue cooking until spinach is melted and hot through. Stir and cook to evaporate spinach water. Add cream cheese and when hot stir thoroughly and adjust seasoning. Set aside.
Set up for crepes:
small nonstick frying pan
butter and small basting or pastry brush
small - (1⁄4 - 1/3 cup) measuring cup or ladle
plate for finished crepes
pancake turner or spatula
Batter must be thin. It should be about the same consistency as heavy cream. Heat pan over medium-high heat. Use pastry brush to lightly butter pan, and ladle about 1⁄4 cup of batter into the hot pan. Set down ladle on drip dish, and quickly swirl batter to coat bottom of pan. Batter should not spatter (too hot), but should “dry out” quickly. When top is set or dry, flip over to finish the other side (just a few seconds). Cooked side should not brown, but have blisters and be dry. Slide off onto plate and proceed with more crepes. The first one is usually a dud. Don’t give up.
When all the crepes are done roll a couple of tablespoons of filling up in each crepe and lay out in shallow, greased pans. Cover with spaghetti sauce, then Jack cheese, then the other half of the Parmesan cheese.
Bake uncovered for about 30 minutes at 350º.
Tastes better the next day or after being frozen.
Note: increase egg content for breakfast crepes. Add sugar for dessert crepes.