1 lb. ground beef
1/2 lb. ground sausage
1 med. onion, finely chopped
Salt to taste
2 cloves garlic, mashed
2 pkgs. frozen chopped spinach, cooked & well drained
16 pancake crepes

Brown meats with onion and garlic until crumbly. Add spinach, and salt and mix well. Spoon filling onto center of each crepe, roll up and place in shallow baking dish. (They are easier to serve and prettier if you place them in one layer only and not stack them.) Pour 3 (8 oz.) cans tomato sauce over crepes and sprinkle with 2 cups shredded Monterey Jack cheese. bake at 350 degrees for 30 minutes; if refrigerated, bake 40 to 45 minutes.

CREPES:

3 eggs
1/4 tsp. salt
Butter
1 1/2 c. milk
1 c. flour

Beat eggs with salt and stir in milk. Sift flour, measure and beat into egg mixture until smooth. Pour about 2 tablespoons of batter into buttered 7" skillet. Tilt pan so batter covers entire surface. When golden brown on underside, remove from pan; lay flat on waxed paper and continue until all batter is used, adding more butter to the pan each time or when necessary.

Serves 8.

For company, you can make these a day ahead, leaving off the sauce and cheese until you are ready to bake them.