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CANNELLONI CREPES 1/2 lb. ground chuck 1/4 c. chopped onion 1/4 c. chopped celery 1/4 c. shredded carrot 1 small clove garlic, minced 1/2 (10 oz.) pkg. frozen chopped spinach, thawed and drained 2 Tbsp. dry Italian white wine 2 Tbsp. grated Parmesan cheese 1 egg, beaten 1/2 tsp. dried whole basil 1/4 tsp. dried whole oregano 1/4 tsp. salt Light Crepes vegetable cooking spray 1/2 c. skim milk 2 Tbsp. all-purpose flour 1/2 c. water 1/2 tsp. chicken-flavored bouillon granules 1/8 tsp. salt dash of white pepper 1/2 c. (2 oz.) shredded Mozzarella cheese chopped fresh parsley (optional) 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. Press spinach between paper towels to remove excess liquid. Add spinach, white wine, Parmesan cheese, egg, basil, oregano and salt to meat mixture; stir well. Spoon 3 tablespoons meat mixture down the center of each crepe; fold sides over, and place seam side up, in a 13 x 9 x 2-inch baking dish coated with cooking spray. 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 thick- ens and comes to a boil. Pour sauce over crepes. Cover and bake at 375 degrees for 20 minutes. Sprinkle with Mozzarella cheese. Bake, uncovered, an additional 5 minutes. Garnish with pars- ley, if desired. Yield: 5 servings (about 270 calories per 2 crepes). Light Crepes: 1 egg 3/4 c. skim milk 2/3 c. all-purpose flour 1/4 tsp. salt 1 tsp. vegetable oil vegetable cooking spray Combine egg, milk, flour, salt and 1 teaspoon vegetable oil in container of an electric blender; process 30 seconds. Scrape down sides of blender container with rubber spatula; process an additional 30 seconds. Refrigerate batter 1 hour. Coat bottom of a 6-inch crepe pan or nonstick skillet with cooking spray; place pan over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers pan in a thin film; cook about 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip the crepe and cook 30 seconds on other side. (This side is usually spotty brown and is the side on which the filling is placed.) When crepe is done, place on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used, stirring batter occasionally. Yield: 10 (6-inch) crepes. Published in Southern Living Magazine May 1986. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |