Bring a small nonstick skillet over medium heat.
When the skillet is hot brush the bottom with butter.
Add approximately 2-3 tablespoons of batter, rotate the skillet to spread the batter.
Cook until crepe starts to turn light golden brown and turn it over to cook the other side
Usually the second side needs less time.
Continue until the batter is gone.
For the filling
Bring a saucepan over high heat and pour olive oil.
When olive oil is hot add chopped onion and stir until onion wilted.
Add ground beef and using a fork press and stir ground beef until is brown and completely crumbled.
Add crushed tomatoes, tomato paste and 2/3 cup water.
Reduce the heat to low and cook for for 15’.
Add salt, pepper, cumin and cinnamon and cook for 5’.
Let filling cool for a while and add the egg and parmesan.
If some liquid has remain add crumbled bread.
Preheat the oven to 380º F.
To shape crepes into cannelloni, put 1 tablespoon of filling on the middle of a crepe, lift the sides over the filling and roll it over.
Oil a baking pan and lay cannelloni.
Cover with crushed tomatoes, sprinkle on a little bit salt and pepper and bake for 15’.
Sprinkle on parmesan and bake for 5’.