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.