Canneloni Crepes

Course : Crepes
Serves: 10
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1/2 pound ground chuck
1/4 cup onion -- chopped
1/4 cup celery -- chopped
1/4 cup carrot -- shredded
1 clove garlic -- small, minced
1/2 package spinach -- frozen
2 tablespoons wine -- dry white, italian
1 tablespoons parmesan -- grated
1 large egg -- beaten
1/2 teaspoon basil -- dried
1/4 teaspoon oregano -- dried
1/4 tablespoons salt
---light crepes
1 spray pam spray
1/2 cup milk -- skim
2 tablespoons flour
1/2 cup water
1/2 teaspoon chicken bouillon granules
1/8 teaspoon salt
1 dash pepper -- white
1/2 cup mozzarella -- shredded
2 tablespoons parsley -- fresh, chopped

Preparation / 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.

2 Kitchen's say:
  (3 1/4 1/2 Stars!)
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