Title: Italian Mock Cannelloni
Categories: Crepes Vegetable Main
Yield: 4 Servings

1 1/3		Eggs
1/3	c	Milk
2/3	ts	Sugar
1/3	ts	Salt
1/3	c	All purpose flour; sifted
3/16	c	Melted butter or margarine
		Butter or margarine for pan
FILLING
1	pk	Frozen chopped spinach thawed and drained dry
1	tb	Butter or margarine
4	c	White sauce or bechamel
1	c	Fresh grated Parmesan cheese
		Salt & pepper to taste

Beat eggs until fluffy. Add milk, sugar and salt and continue to beat while sprinkling in the flour. Pour in the melted butter and Cognac. Beat thoroughly. Cover and chill in refrigerator for 2 hours or more. Batter will have consistency of heavy cream, beat once again just before cooking.

Heat a 6-inch crepe pan over medium heat. Melt enough butter to form a thin film over bottom of pan. Pour 2 tablespoons of batter into center of pan. Tilt pan to cover entire bottom. Cook until golden brown, turn and cook other side. Makes 12 crepes.

FILLING: Saute spinach for two minutes, then add and stir, heating gently, 1 cup white sauce of Bechamel and half the cheese. Season to taste. When cheese is melted, remove from heat and divide mixture evenly among the 12 crepes. roll up; keep warm.

Combine remaining cheese and sauce; heat and pour over rolled crepes. Serves 4.

VARIATION: Add 3/4 cup chopped ham, chicken or turkey to filling.

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