Instructions: CREPES: Mix the flour and salt in a large bowl. Make a "well" in the center of the flour mixture and add eggs, melted butter, and half of the milk. With a whisk or wooden spoon, gradually stir the flour into the liquid mixture. While stirring, gradually add more liquid until the consistency is that of cream. When all the liquid is added, beat or whisk to remove all the lumps. Pour 1/4 cup of the crepe batter into preheated 10 or 12 inch skillet coated with the oil. Cook both sides on low heat until lightly browned. Turn them with a wooden spatula (unless you flip them, like I do) and brown the other side very lightly. Stack with a piece of waxed paper between each crepe.

Makes 6 -8 crepes. I have to add a SMALL amount of milk part way through or the batter gets too thick.

A nonstick skillet such as Costcos Kirkland brand works wonderfully for the crepes (and is good for flipping them in the air, too). FILLING: For the filling, blend the garlic powder, veal and Ricotta cheese together.

MAKING THE DISH: Coat a deep glass baking dish with olive oil. Mix the filling. Fry the crepes like pancakes. Wrap the veal mixture in the crepes and place in a deep baking dish. Mix the tomato sauce, garlic powder, and sugar together in a bowl. (The small amount of sugar cuts the acid in the tomato sauce). Pour tomato paste mixture over the crepes. Sprinkle with the Parmesan cheese, then the Romano cheese, and then sprinkle the mozzarella cheese on top. Bake at 350 degrees for 30 minutes. In our oven it took longer than this to bake to get the veal done. We have tried frying the veal with the garlic powder and then adding the Ricotta cheese and following the other steps and it has worked well.

This IS a recipe for Catalone, not Cannellini, cannaloni, Cannelloni, or Calzone. Finding this recipe all started because my wife (Linda) kept talking about the Catalone meal she had in Gelnhausen Germany at The Pizzeria Italian restaurant there a number of times back when she was a teenager. The proprietors of the restaurant were originally from southern Italy. This was long before we got married, and I was tired of hearing about it and not eating it 8-) . Also it would make her REALLY happy to have me find this recipe and make it for her. So I checked cookbooks. We talked to people. I did searches on the Internet.

I sent mail to a half dozen recipe lists on the Internet. After close to a week Pat (PMD1011@AOL.COM) talked to her neighbor (Helen Lazzara) and she knew the recipe! Pat sent me what she said, Linda described what she had tasted. I tried it and got back with Pat, who got more suggestions from Helen. Janet (JanetVA@webtv.net) provided me with the simplest crepes recipe that made the number of crepes her recipe suggested, which she got from the back of her crepe pan. I tried it again, and it is what Linda remembered, except "you dont have the cheese as stringy". Someone I talked to the next day mentioned that you can have the cheese stringier if you use HIGH fat Mozzarella cheese instead of low fat.

Helen said that she and some others do not use the mozzarella cheese or the garlic. Thanks to the above people and to everyone else that looked high and low for the recipe, asked others about it, scoured the internet, really put a lot of effort into helping find this, and e-mailed me a lot of suggestions and recipes.

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