Canneloni Crepes
Categories: Italian
Serves: 10 Servings
Ingredients:
- 1/2 lb Ground chuck
- 1/4 c Onion; chopped
- 1/4 c Celery; chopped
- 1/4 c Carrot; shredded
- 1 Garlic clove, small; minced
- 1/2 pk Spinach, frozen
- 2 tb Wine, dry white, italian
- 1 tb Parmesan; grated
- 1 Egg; beaten
- 1/2 ts Basil, dried
- 1/4 ts Or#gano, dried
- 1/4 tb Salt
- Light cr#pes
- Pam spray
- 1/2 c Milk, skim
- 2 tb Flour
- 1/2 c ;Water
- 1/2 ts Chicken bouillon granules
- 1/8 ts Salt
- 1 ds Pepper, white
- 1/2 c Mozzarella; shredded
- Parsley, fresh; chopped
Instructions:
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.