Preparation time: 25 minutes. Chilling time: 1 hour. Baking time: 20 minutes at 350 degrees. Serves: 4. (8 crepes.)

1/2 lb. ground beef
1 sm. onion, chopped
1 clove garlic, minced or pressed
1 pkg. (10 oz.) frozen, chopped spinach, cooked, well drained
1/2 tsp. salt
1/8 tsp. nutmeg
8 crepes, recipe follows
1 can (8 oz.) tomato sauce
3/4 c. shredded cheddar cheese

1. In frying pan, brown meat with onion and garlic until crumbly.

2. Mix in drained spinach, salt and nutmeg.

3. Place 2 to 3 tablespoons filling in each crepe. Roll and arrange in 9 x 13 inch baking pan.

4. Pour tomato sauce over filled crepes. Sprinkle with cheese.

5. Bake for 20 minutes at 350 degrees. Serve immediately.

CREPES:

ombine in a blender or food processor:

1/2 c. all-purpose flour
1/4 tsp.s alt
1 c. milk
2 eggs

Blend 10 seconds. Scrape down sides. Add 1 1/2 tablespoons melted butter and blend an additional 10 seconds. Cover. Refrigerate 1 hour or more. Cook crepes in an oiled 7-inch pan. Makes 12 crepes. Wrap and freeze leftover crepes for later use.

Recipe may be halved or doubled. For 2 servings, use an 8-inch square baking pan. For 8 servings, use 2 baking dishes.

TIPS: You can make this dish in advance and refrigerate until baking time. Add about 10 minutes to baking time.