Serves: 4
Total Calories: 304

1/2 pound ground beef
1 small onion, chopped
1 garlic clove, minced or pressed
1 package (10-ounces) frozen, chopped spinach, cooked well drained
1/2 teaspoon salt
1/8 teaspoon nutmeg
8 crepes (recipe below)
1 can (8-ounce) tomato sauce
3/4 cup shredded Cheddar cheese
crepes:
combine in a blender or food processor:
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
2 eggs

1. In frying pan, brown meat with onion and garlic until crumbly.
2. Mix in drained spinach, salt and nutmeg.
3. Place 2 to 3 tablespoons filling in each crepe. Roll and arrange in 9 x 13 inch baking pan.
4. Pour tomato sauce over filled crepes. Sprinkle with cheese.
5. Bake for 20 minutes at 350 degrees. Serve immediately.

Crepes:
1. Blend 10 seconds. Scrape down sides. Add 1 1/2 tablespoons melted butter and blend an additional 10 seconds. Cover. Refrigerate 1 hour or more.
2. Cook crepes in an oiled 7-inch pan.
3. Wrap and freeze leftover crepes for later use.
4. Recipe may be halved or doubled. For 2 servings, use an 8-inch square baking pan. For 8 servings, use 2 baking dishes.

TIPS: You can make this dish in advance and refrigerate until baking time. Add about 10 minutes to baking time.

Nutritional Facts:

Serves: 4
Total Calories: 304
Calories from Fat: 110

More Recipes from the Cook'n with Crepes Cookbook:
Bacon and Asparagus Crepes with Pineapple Sauce Flambe
Basic Crepe Recipe
Beef Stroganoff Crepes
Beefy Crepe Recipe
Broccoli-Chicken Crepes
Chicken Divan Crepes
Chicken and Ham Crepes
Chicken and Mushroom Crepes
Crepe - Style Manicoti
Crepe Florentine
Crepes A La Brent
Crepes Fitzgerald
Crepes Normande
Crepes Puerto Rico
Crepes with Mexican Filling
Curry Chicken Crepes
Duck Crepes
Florentine Crepes Cordon Bleu
Hungarian Crepes
Lobster Newburg Crepes
Manicotti made with Crepe
Markov's Ham Crepes
Meat & Spinach Crepes
Meat Crepes
Mexican Chicken Crepes: Mesa Crepes
Royal Crepes
Salmon Crepes
Stroganoff Crepes
Taco Crepe
Tetrazzini Crepe
Tuna Crepes Paprikash