Canneloni crepes
CANNELONI CREPES
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
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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 d 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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