ground beef cannelloni (crepes)

Ingredients
for filling
1 pound or 500 gr lean ground beef
1 medium onion finely chopped
1/2 cup crushed tomatoes
1/2 tablespoon tomato paste
1/3 cup crumbled bread1
1 egg
1/2 cup grated parmesan
1/2 teaspoon cinnamon
1/2 teaspoon cumin
salt and pepper

for crepes
2 cups milk
2 cups all purpose flour
4 eggs
1/3 teaspoon salt and a pinch pepper
2 tablespoon butter melted

for topping
1 cup diced tomatoes
1 cup grated parmesan

Instructions
for crepes
Beat the eggs and set aside.
In a bowl put the flour and 1/2 cup milk.
Stir to combine the ingredients and add little by little the rest milk.
Add beaten eggs, salt and pepper.
Bring a small nonstick skillet over medium heat.
When the skillet is hot brush with butter.
Add approximately 2-3 tablespoons of batter, rotate the skillet to spread the batter.
Cook until crepe starts to turn light golden brown and turn it over to cook the other side.
Usually the second side needs less time.
Continue until batter is gone.

for filling
Bring a saucepan over high heat and pour olive oil.
When olive oil is hot add chopped onion and stir until onion wilt.
Add ground beef and using a fork press and stir until is brown and completely crumbled.
Add crushed tomatoes, tomato paste and 2/3 cup water.
Reduce the heat to low and cook for 15'.
Add salt, pepper cumin and cinnamon and cook for 5'.
Let filling cool for a while and add the egg and parmesan.
If you see some liquid has remain add crumbled bread.

Preheat the oven to 380° F or 190° C.
In order to shape crepes into cannelloni, put 1 tablespoon of filling down the middle on a crepe, lift the sides over the filling and roll it over.
Oil a baking pan and lay cannelloni.
Cover with crushed tomatoes, sprinkle on a little bit salt and pepper and bake for 15'.
Sprinkle on parmesan and bake for 5'.

enjoy