Canneloni crepes Recipe

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Canneloni crepes

Artist:	_	Yield:	10
Categories:	Crepes, Italian, Stuffed Dishes, Western European	Rating:	0
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Ingredients:

1/2	lbs	Ground chuck
1/4	cup	Onion, chopped
1/4	cup	Celery, chopped
1/4	cup	Carrot, shredded
1		Garlic clove, small, minced
1/2	pack	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
		Light cr#pes
		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
		Parsley, fresh, chopped

Procedures:

1	Combine ground chuck, onion, celery, carrot, and garlic in a skillet; cook over medium heat until meat is browned, stirring to crumble beef.
2	Drain mixture in a colander, and pat dry with paper towels.
3	Wipe pan drippings from skillet; return beef mixture to skillet.
4	Thaw and drain spinach; press between paper towels to remove excess liquid.
5	Add spinach, wine, parmesan, egg, basil, or#gano, and salt; stir well.
6	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.
7	Set aside.
8	combine milk and flour in a small saucepan, stirring until smooth.
9	Add water, bouillon granules, and seasonings.
10	Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil.
11	Pour sauce over cr#pes.
12	Cover and bake at 375 °F for 20 minutes.
13	Sprinkle with mozzarella and bake uncovered an additional 5 minutes.
14	Serve garnished with parsley sprigs.