1 c. water
1 c. flour
2 eggs
1 tbsp. oil
Salt, pepper, Italian seasoning to taste

Combine all ingredients. Mixture must be smooth. Using a 6 inch skillet, lightly grease, make thin crepes with about 1 tablespoon batter. Try not to have holes. Stack between waxed paper until ready to use.

FILLING:

1 lb. ground veal
1 onion, chopped very fine
1 egg
1 (8 oz.) can spinach, well drained
Bread crumbs, garlic, salt, pepper, grated cheese to taste

Brown veal and onions until veal changes color. Add spinach, egg and other ingredients. Mixture must not be runny or very thick. Spread 1 tablespoon on each crepe and roll up. Combine 1 can cream of mushroom soup and 1 (8 oz.) can tomato sauce. Spoon some in bottom of shallow baking dish. Place crepes side by side. Pour more sauce over all and bake 30 to 40 minutes at 350 degrees.