Recipe - Canneloni Crepes

One half pound Ground chuck
One fourth cup Onion; chopped
One fourth cup Celery; chopped
One fourth cup Carrot; shredded
1 Garlic clove, small; minced
One half pack Spinach, frozen
2 tablespoon Wine, dry white, italian
1 tablespoon Parmesan; grated
1 Egg; beaten
One half teaspoon Basil, dried
One fourth teaspoon Or#gano, dried
One fourth tablespoon Salt
Light cr#pes
Pam spray
One half cup Milk, skim
2 tablespoon Flour
One half cup ;Water
One half teaspoon Chicken bouillon granules
1/8 teaspoon Salt
1 ds Pepper, white
One half cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini