In a bowl whisk eggs. Add milk and mix.
Gradually add flour and blend until the batter is smooth.
Heat a non-stick frying pan (about 15cm in diameter) on medium heat.
Lightly grease the pan with butter and pour in about ¼ cup batter.
Cook for one minute and then flip the crepe over to cook on the other side.
Cook for about half a minute longer. Remove the crepe to kitchen towel.
In a large pan, heat the olive oil over medium heat.
Add the onion and ground beef and brown for about 5 minutes.
Add the tomato sauce, black pepper and salt.
Cook for another five minutes. Remove from heat and let cool completely.
Once meat mixture is cool, add ricotta, mozzarella, Parmisan, Pecorino and bread crumbs.
Add egg and mix well.
The filling should have a soft consistency so that it can spread easily.
Add more bread crumbs if it’s too soft or a little water if it’s too dry.
Place one heaped tablespoon of filling on a crepe.
On half the crepe, spread the filling to within an inch of the border.
On the other half of the crepe, spread the filling to the edge.
The part of the crepe that has the filling spread to the edge will end up as the centre of your crepe.
In other words, when you roll the crepe, begin by rolling the half of the crepe that has filling spread all the way to the edge.
As you roll, that part of the crepe will form the centre.
In a large roasting pan , add about 2 cups of tomato sauce.
The tomato sauce should not be too thick.
Place cannelloni side by side in the pan leaving a tiny space between each cannelloni.
Cover with additional tomato sauce (about 1 ½ cups to 2 cups).
Bake the cannelloni for about 1 ½ hours.
Let the cannelloni stand for about 10 minutes before serving.
Fry onion and garlic until soft. Add the rest of the ingredients and cook until slightly reduced.
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