INGREDIENTS

INSTRUCTIONS

CREPES: Place all ingredients in a blender or food processor, and mix until
smooth. Pour batter into a bowl, and allow to rest for 20 minutes. Spray a
6- or 7-inch nonstick omelet pan or other small nonstick frying pan with
cooking spray. Heat the pan over low heat. Using a ladle, pour 2
tablespoons of batter into the pan. Swirl and tilt pan to coat the bottom.
Batter will form a large, thin pancake. Cook over very low heat until
mixture thickens and browns around the edges. Flip the crepe with the tip
of a paring knife or a small spatula, and cook the other side for 2
minutes. Flip cooked crepe onto a clean platter, and repeat process until
batter is used up. If the pan heats up so that the crepes start cooking too
quickly, remove pan from heat to let it cool for a few minutes. To freeze
crepes for later use, layer cooled crepes between sheets of parchment
paper, wrap the stack in plastic wrap and then in foil, and freeze up to 1
month. SPINACH FILLING: If you're using a raw onion, peel and slice a raw
onion. Spray a saute pan once, and add onion to the pan. Cook over low heat
until onion is soft and light brown, about 10 minutes. Blanch spinach in
boiling water for 2 minutes (if using frozen spinach, skip this step).
Strain. Place all ingredients in a food processor, and puree. Scrape
mixture into a bowl. FRESH TOMATO SAUCE: Bring a large pot of water to a
boil. Core tomatoes, and cut an X on the bottom with a paring knife. Place
tomatoes in boiling water for 1 to 2 minutes to loosen skin. Transfer to a
bowl of cold water until they're cool enough to handle. Peel tomatoes, cut
in half, and squeeze each over a bowl to remove seeds. Discard seeds. In
batches, place tomatoes in a blender or food processor, and puree. Spray a
large saucepan once with cooking spray, and place over low heat. Add
chopped garlic to the pan and dried basil, if using, and cook for 1 minute.
Add pureed tomatoes and cook for 20 minutes, stirring occasionally. Add
fresh basil and salt when sauce has finished cooking. (Makes 6 cups)
ASSEMBLY: Heat oven to 350 degrees. Place 2 or 3 tablespoons of filling in
the center of a crepe, and roll it up. Repeat with remaining crepes and
filling. Spread a thin layer of tomato sauce on the bottom of a 3-quart
casserole dish. Place cannelloni on top of sauce. Cover cannelloni with
remaining sauce. Cover pan with foil, and bake until hot and bubbly, about
30 minutes. Serves 6.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe
adapted from "The Taste for Living Cookbook," by Beth Ginsberg and Mike
Milken
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Beth Ginsberg and Mike Milken
Converted by MM_Buster v2.0l.

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