Cannelloni Country Style
|Meat sauce||1 Cup (16 tbs)|
|Salad oil||1 Tablespoon|
|Lean ground beef||1 Pound|
|Onion||1 Medium, finely chopped|
|Parsley||1 Cup (16 tbs), chopped|
|Carrot||1 Medium, finely chopped|
|Canned tomato paste||6 Ounce (1 Can)|
|Canned italian style tomatoes||1 Pound (1 Can)|
|Canned chicken broth||14 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Garlic||1 Tablespoon, minced or pressed|
|Chopped parsley||2 Cup (32 tbs)|
|Jack cheese/Teleme cheese||1 Pound|
|Grated parmesan cheese||4 1⁄2 Ounce|
To make sauce, pour oil into a Dutch oven or deep frying pan over medium-high heat.
Crumble in meat and cook, stirring, until it loses all pink color.
Add onion, parsley, and carrot and cook until carrot is soft.
Stir in tomato paste.
Add tomatoes and their liquid (break up tomatoes with a spoon), chicken broth, basil, salt, and pepper.
Boil rapidly, stirring to prevent sticking, until thickened (about 10 minutes).
If made ahead, cool, cover, and refrigerate.
To make crepes, whirl milk, eggs, and flour in a blender until smooth.
Let rest at room temperature for at least 1 hour.
Place a 6 or 7-inch crepe pan (or other flat-bottom frying pan) on medium heat.
When hot, add 1/4 teaspoon butter and swirl to coat surface.
Stir batter and pour in about 2 tablespoons, quickly tilting pan so batter flows over entire flat surface.
Cook until surface of batter is dry and edge is lightly browned.
Turn and brown other side.
Turn out onto a plate, stacking crepes.
If you don't plan to use them within a few hours, place wax paper between crepes, package airtight, and refrigerate for as long as 1 week or freeze for longer storage.
Allow crepes to come to room temperature before separating them; they tear if cold.
To make filling, melt butter in a wide frying pan over low heat.
Add garlic and cook, stirring, until garlic is golden (do not brown).
Add parsley and cook for 1 minute.
Cut jack cheese in 16 equal sticks.
Divide parsley mixture equally among crepes.
Lay a cheese stick on each crepe, then roll to enclose.
Spread half the meat sauce in a baking pan.
Place filled crepes, seam side down and slightly apart, in meat sauce.
Spoon remaining sauce over crepes to cover, then sprinkle evenly with Parmesan.
If made ahead, cover and refrigerate until next day.
Bake, uncovered, in a 450° oven for 12 to 15 minutes or until sauce is bubbling.