Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

--- Southern Living magazine

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