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Canneloni Crepes

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :107


1/2 pound ground chuck
1/4 cup onion -- chopped
1/4 cup celery -- chopped
1/4 cup carrot -- shredded
1 small garlic clove -- minced
1/2 10-oz packag frozen spinach
2 tablespoons Italian dry white wine
1 tablespoon grated parmesan cheese
1 egg -- beaten
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 tablespoon salt
light crepes
Pam spray
1/2 cup skim milk
2 tablespoons flour
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/8 teaspoon salt
white pepper
1/2 cup shredded mozzarella cheese
fresh parsley -- chopped


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, oregano, and salt; stir well.

Spoon 3 tablespoons meat mixture down the center of each crepe; 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 crepes. Cover and bake at 375 degrees for 20 minutes. Sprinkle with mozzarella and bake uncovered an additional 5 minutes. Serve garnished with parsley sprigs.

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