Crepe Cannelloni

Sauté the onion in butter until softened, then add the ground meat.
Sauté for a few minutes, then pour in the broth after dissolving it in 1/2 teacup of hot water.
Let the ground beef simmer for 1/2 hour until the butter has been absorbed.
Add the spinach, a little salt and pepper, the egg yolks, and the breadcrumbs.
Spread the mixture over the crepes and roll them up.
Place them in a baking dish, cover with tomato sauce, and sprinkle generously with cheese.
Bake the crepes in a moderate oven for 20 minutes.
Serve them hot.

Tip: Add 1 teaspoon of crushed coriander to the mixture

• 16–18 cooked GIOTIS crepes
  
• 1 medium onion, finely chopped
  
• 3 tablespoons butter
  
• 300 g ground beef
  
• 1 beef bouillon cube
  
• 2 teacups blanched and finely chopped spinach
  
• Salt
  
• Pepper
  
• 2 egg yolks
  
• 1 tablespoon breadcrumbs
  
• 2 tea cups tomato sauce
  
• Grated cheese
  

Difficulty level: 2/5