Recipe: Cannelloni Crepes Parmesan

CANNELLONI CREPES PARMESAN

1/2 lb. sausage, Italian or other, cooked and drained
1 box frozen spinach, cooked, chopped fine
1 cup finely chopped cooked chicken
1/4 cup grated Romano cheese
1/8 tsp. thyme
1/8 tsp. pepper

CREPES:
Use your own crepe batter recipe or this one:
Melt 2 tablespoons butter with 1 cup milk
Cool slightly and throw in blender with:
2 eggs
1/2 cup sifted flour
1 teaspoon baking powder
1 teaspoon salt
When smooth, drop by spoonfuls into hot buttered small skillet to form about 18 (3-inch) crepes. Brown slightly on both sides.

Cool and spread each one with stuffing. Roll up and put in shallow baking dish to broil. (Can be frozen at this point if need to make ahead.)

SAUCE:
Melt 3 tablespoons butter and blend in 3 tablespoons flour.
Add 1 1/2 cups light cream; cook, stirring until thickened.
Stir in 1/2 cup grated Parmesan. Season.

Pour sauce over crepes in baking dish and broil 5 minutes.