Cannelloni

Crepes: In a blender combine all ingredients.

In a well oiled 8 inch omelet pan, pour enough mixture to cover the pan. (A little less than 1/4 cup). Cook about 1 minute over medium heat on each side or until lightly brown. This should make about 12 crepes.

Filling: Cook spinach according to directions on package. Squeeze all water out, set aside.

Heat oil in frying pan, add onions and garlic. Cook over moderate heat, stirring frequently for 7 minutes. Stir in spinach and cook. Stirring constantly for 4 minutes. transfer mixture to a large bowl.

In the same pan, brown the ground beef, breaking up all the lumps, drain any grease and transfer meat to spinach mixture. Add parmesan cheese, cream, eggs and oregano, salt and pepper.

Fill each crepe with 2 Tbs. of filling and roll the crepe. Place crepes in a baking dish side by side.

Marinara: Heat oil, add in onion and cook for 7 minutes. Add in tomatoes, tomato paste, basil, sugar, salt pepper. Bring to a boil.

Reduce heat to simmer and cover partially for 40 minutes. Stir occasionally. Pour sauce over filled crepes in baking dish.

White Sauce: Melt butter in a saucepan - remove from heat and add flour. Pour in milk and cream all at once.

Whisking until flour is partially dissolved, return to high heat and cook constantly until mixture comes to a boil. Simmer still stirring every 2-3 minutes. Remove from heat.

Add salt and pepper. Pour mixture over rolled crepes. Top with slivers of butter and parmesan cheese.

Bake for 20 minutes on 375. Broil for 30 seconds at the end of the cooking time.