Canneloni Crepes

Ingredients

1/2 lb ground chuck 1/4 cup onion, chopped 1/4 cup celery, chopped 1/4 cup carrot, shredded 1 garlic clove, small, minced 1/2 package spinach, frozen 2 tbsp wine, dry white, italian 1 tbsp parmesan, grated 1 egg, beaten 1/2 tsp basil, dried 1/4 tsp or#gano, dried 1/4 tbsp salt 1 light cr#pes 1 pam spray 1/2 cup milk, skim 2 tbsp flour 1/2 cup ; water 1/2 tsp chicken bouillon granules 1/8 tsp salt 1 dash pepper, white 1/2 cup mozzarella, shredded 1 parsley, fresh, chopped

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Preparation
 
Combine ground chuck, onion, celery, carrot, and garlic in a skillet;
cook over medium heat until meat is browned, stirring to crumble
beef. Drain mixture in a colander, and pat dry with paper towels.
Wipe pan drippings from skillet; return beef mixture to skillet. Thaw
and drain spinach; press between paper towels to remove excess
liquid. Add spinach, wine, Parmesan, egg, basil, or#gano, and salt;
stir well. Spoon 3 tablespoons meat mixture down the center of each
cr#pe; fold sides over, and place seam side up in a 13"x9"x2" baking
dish coated with Pam. Set aside.

Combine milk and flour in a small saucepan, stirring until smooth. Add
water, bouillon granules, and seasonings. Cook over medium heat,
stirring constantly, until sauce thickens and comes to a boil. Pour
sauce over cr#pes. Cover and bake at 375 degrees for 20 minutes.
Sprinkle with mozzarella and bake uncovered an additional 5 minutes.
Serve garnished with parsley sprigs.

 

 
Servings: 10

 

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