Ground Beef Spinach Crepes
|Ground beef||2 Pound, preferably jean brand|
|Pork sausage||1 Pound, bulk sized|
|Garlic||3 Clove (15 gm)|
|Frozen chopped spinach||12 Ounce|
|Milk||3 Cup (48 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Canned tomato sauce||48 Ounce, around 6 cans of tomato sauce|
|Shredded sharp cheddar cheese||2 Cup (32 tbs)|
In a large frying pan over medium heat, saute the beef and sausage with onion and garlic until meat is crumbly.
Mix in spinach and salt to taste.Beat eggs with the 3/4 teaspoon salt and the milk.
Stir flour into egg mixture; beat until well blended.
Heat about 1/2 teaspoon butter in a 5 to 7-inch frying pan over medium-high heat; pour about 2 tablespoons batter into pan; tilt pan so batter covers bottom.
When brown on bottom, turn and brown other side; lift out.
Repeat this procedure until batter is used, buttering pan as needed.Divide meat filling evenly between crepes and roll each to enclose filling.
Place seam side down in three 9 by 13-inch baking pans.
(This much can be done ahead; cover and refrigerate.) Pour tomato sauce evenly over all the rolls; sprinkle evenly with cheese.
Bake, uncovered, in a 350Â° oven for 30 minutes (40 to 45 minutes if refrigerated) or until cheese is bubbly and crepes are heated through