Canneloni Crepes Recipe

Canneloni Crepes Recipe

Yield: 10 Servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Ground chuck,
1/4 cup: Onion, chopped
1/4 cup: Celery, chopped
1/4 cup: Carrot, shredded
1: Garlic clove, small, minced
1/2 package: Spinach, frozen
2 tbsp: Wine, dry white, italian
1 tbsp: Parmesan, grated
1: Egg, beaten
1/2 tsp: Basil, dried
1/4 tsp: Or#gano, dried
1/4 tbsp: Salt,
Light cr#pes,
Pam spray,
1/2 cup: Milk, skim
2 tbsp: Flour,
1/2 cup: , Water
1/2 tsp: Chicken bouillon granules,
1/8 tsp: Salt,
1 dash: Pepper, white
1/2 cup: Mozzarella, shredded
Parsley, fresh, chopped

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.


Source from luhu.jp