1 egg
Flour
Grated Cheese
Milk
Baking Powder
Salt
Tomato Sauce

Fiyoas:
(Kind of like crepes)  Put egg into a bowl and beat.  Add 1/2 cup milk and mix.  Add 1/2 tsp salt and mix.  Add 1/2 cup flour and a pinch of baking powder and mix till clumps are gone.

Turn stove on low heat.  Put oil on pan with paper towel and place on eye until hot.  About 1  cup of mix each time - spread evenly.  When corners turn light brown and curl up slightly, flip fiyoa until cooked on both sides.  Spread oil each time.  Place all in stack on plate.

Beef mixture:
1 onion
parsley to taste
1/2 red pepper
oregano to taste
1/2 green pepper
1/2 kilo beef

Chop onion and peppers finely.  With a little oil and water in sauce pan, cook peppers and onion until onions are transparent, being careful not to let onions burn.  Add beef, oregano, and parsley and brown together.

White sauce:
1-1/2 tbsp butter
1/2 liter milk
nutmeg
1-1/2 tbsp flour
1 tsp salt 

Heat milk in saucepan until lukewarm.  In another saucepan, melt butter and mix with flour.  Add milk while stirring until smooth.  Heat until boiling.  Add salt and nutmeg to taste.

Add 1/3 white sauce to beef mixture and stir.  Put about 2 tablespoons beef mixture into each fiyoa and roll up.  Coat pan with oil.  Place canalones into pan, side by side.  Pour white sauce on top.  Pour tomato sauce on top of this.  Sprinkle grated cheese over all.  Warm up in oven.