Title: Canneloni Crepes
Categories: Italian
Yield: 10 Servings

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

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.

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