Pancake noodles (recipe follows)
1 lb. ground beef
1 med. onion, chopped
1/4 med. green pepper, minced
8 oz. mozzarella cheese, shredded
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
32 oz. marinara sauce

Prepare noodles. Set aside. In skillet lightly brown beef. Add onion and green pepper; cook until tender, stirring occasionally. Stir in oregano, salt, pepper and 1/2 cup sauce. Spread 1/2 cup of remaining sauce in each of two lightly greased 10 x 6 x 2 inch baking dishes; set aside. Place 1 rounded tablespoon meat mixture down center of each noodle. Sprinkle with about 1 tablespoon cheese; roll up and place seam side down in baking dishes. Pour remaining sauce over cannelloni. Bake at 350 degrees for 45 minutes or until hot. Yields 6 servings.

PANCAKE NOODLES:

2 eggs
1/2 tsp. salt
1 c. milk
1 c. flour

Stir until smooth. Cover and let stand at least 1/2 hour. The batter should be thin enough to coat a spoon dipped in it. If batter is too thick, stir in more milk. Drop by tablespoons in small cast iron skillet, sprayed with Pam. Cook about 1 minute per side (until set). Remove and cool.