Yield: 10 servings
|½ pounds||Ground chuck|
|¼ cup||Onion; chopped|
|¼ cup||Celery; chopped|
|¼ cup||Carrot; shredded|
|1 \N||Garlic clove, small; minced|
|½ pack||Spinach, frozen|
|2 tablespoons||Wine, dry white, italian|
|1 tablespoon||Parmesan; grated|
|1 \N||Egg; beaten|
|½ teaspoon||Basil, dried|
|¼ teaspoon||Or#gano, dried|
|\N \N||Light cr#pes|
|\N \N||Pam spray|
|½ cup||Milk, skim|
|½ teaspoon||Chicken bouillon granules|
|1 dash||Pepper, white|
|½ cup||Mozzarella; shredded|
|\N \N||Parsley, fresh; chopped|
|\N \N||--- Southern Living magazine|
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.