2 eggs
3/4 c. flour
2 tbsp. vegetable oil
2 1/2 c. milk
8 oz. veal, cut into thin strips
8 oz. beef tips, cut into thin strips
1/4 tsp. salt
1/4 tsp. pepper
1 c. spinach, fresh, torn
1 med. sized tomato, chopped
2 tbsp. garlic, chopped
1/4 c. Ricotta cheese
1/4 tsp. nutmeg
3 tbsp. butter

Place eggs and a 1/2 cup of flour in a bowl and mix well. Add the oil until blended and whip in a 1/2 cup of milk to make a crepe batter. Heat a small non-stick lightly greased saute pan and remove from heat.

Add about 2 tablespoons of batter to pan, lifting and tilting pan to spread batter evenly over bottom of pan. Return pan to heat; brown on one side and flip crepe out of pan onto a paper towel or parchment paper. Repeat until you have four good crepes.

In a medium-sized saucepan, saute beef and veal with salt and pepper. Add spinach, tomatoes, garlic, Ricotta cheese and nutmeg. Cook until well mixed and meat is done. Divide this mixture into four equal portions; place on the brown side of the crepes and roll up the crepes. Place rolled crepes in a lightly greased casserole dish.

In a small saucepan melt 3 tablespoons of butter and add 1/4 cup of flour. Add 2 cups of warmed milk and whisk until smooth white sauce forms. Pour over crepes in casserole dish and bake in oven at 350 degrees until crepes are hot through, about 20-25 minutes. Serve 1 per person on separate plates and ladle sauce over each serving. Serves: 4.