4 eggs, well beaten
1 c. milk
1/3 c. melted butter
1 c. flour
4 tsp. sugar
1 tsp. salt

Beat eggs, milk and butter together with beater. Add flour, sugar and salt and beat thoroughly. Pour 1/3 cup batter in hot skillet (cook like pancakes). Stack when removing from skillet.

FILLING AND SAUCE:

1/2 lb. hamburger
1 lb. pork sausage
1/4 c. chopped green pepper
1/2 c. chopped onion
1 pkg. (10 oz.) cooked frozen chopped spinach
2 c. spaghetti sauce
8 oz. Monterey Jack cheese, grated

Brown hamburger and sausage together. Add green pepper and onion, cook until tender. Add cooked spinach and mix thoroughly. Drain mixture well. Put 1/2 cup filling in each crepe and roll, placing end side down in baking dish. Then pour spaghetti sauce over stuffed crepes and place cheese on top. Bake at 350 degrees for 30 minutes. Makes about 12 filled crepes.