1 ½ cups milk

1 cup flour

5 eggs

Salt and pepper to taste

Pinch of nutmeg, finely grated

Oil

250 minced beef, cooked

1 cup tomato sauce, cooked

½ cup béchamel

-   Mix all ingredients, except oil, until smooth.

-   Drizzle very little oil onto a non-stick skillet on medium heat and ladle a small amount of batter into the pan.

-   Spread batter evenly onto skillet by tilting pan in all directions.

-   When crepe is golden on one side, flip to cook other side. Keep crepes warm.

-   Fill crepes with minced beef and roll into a mock cannelloni. Arrange in an oven-proof dish.

-   Ladle tomato sauce then béchamel over the cannelloni and insert into an oven until béchamel is golden brown.