Canneloni crepes
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground chuck |
| ¼ | cup | Onion; chopped |
| ¼ | cup | Celery; chopped |
| ¼ | cup | Carrot; shredded |
| 1 | Garlic clove, small; minced | |
| ½ | pack | Spinach, frozen |
| 2 | tablespoons | Wine, dry white, italian |
| 1 | tablespoon | Parmesan; grated |
| 1 | Egg; beaten | |
| ½ | teaspoon | Basil, dried |
| ¼ | teaspoon | Or#gano, dried |
| ¼ | tablespoon | Salt |
| Light cr#pes | ||
| Pam spray | ||
| ½ | cup | Milk, skim |
| 2 | tablespoons | Flour |
| ½ | cup | ;Water |
| ½ | teaspoon | Chicken bouillon granules |
| ⅛ | teaspoon | Salt |
| 1 | dash | Pepper, white |
| ½ | cup | Mozzarella; shredded |
| Parsley, fresh; chopped | ||
| --- Southern Living magazine | ||
Directions
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.