re: Vincent's Uptown

I took photos, but I broke that phone

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That's interesting. They're thin like a crepe, but I don't recall them being crepe like in texture.

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It seemed odd to me too. I was searching for any info I could find since there is no recipe online, and I found this writeup.

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Cannelloni is not a big deal as Italian cooking goes. But this one manages to be memorable. It's certainly the best of its kind. The interior is made with ground veal, onions, spinach, and parmesan cheese. It's stuffed into a crepe made in house. (You could make this with pasta, but the crepe is equally authentic, and pretty close to pasta, anyway.) That's napped both with a cream sauce and a tomato sauce, then run under the broiler until everything bubbles and the edges of the crepe brown a bit. Missing, and not missed: the lavalike soup of sauce and meted cheese one usually finds. One of these makes a great appetizer; two, a nice light lunch or dinner.

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Wil do detective work on this crepe situation Friday night and report back with my findings.

I remembered reading someone on here raving about the cannelloni , must have been you LL.

Already made the reservations for those of you recommending that

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Wil do detective work on this crepe situation Friday night and report back with my findings.

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Yes, please do!