|Frozen chopped spinach||10 Ounce|
|Ground chuck||1⁄2 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Chablis/Dry white wine||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|White pepper||1⁄8 Teaspoon|
|Shredded mozzarella cheese||2 Ounce|
Cook spinach according to package directions, omitting salt; drain well.
Place between paper rowels, and squeeze until barely moist.
Combine ground chuck, onion, celery, and carrot in a medium skillet; cook over medium heat 5 minutes or until meat is browned, Stirling to crumble meat.
Drain in a colander par with paper rowels to remove excess grease.
Combine reserved spinach, meat mixture, egg, Parmesan cheese, 2 tablespoons wine, basil, and oregano in a medium bowl; stir well.
Spoon 1/4 cup mixture in center of each crepe; roll up.
Place crepes, seam side down, in a 12- x 8- x 2-inch baking dish coated with cooking spray; set aside.
Melt margarine in a small saucepan over low heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and 1/4 cup wine, cook over medium heat, stirring consrantly, until thickened and bubbly.
Remove from heat, add salt, pepper, and cheese, stirring until cheese melts.
Spoon sauce over crepes.
Bake, uncovered, at 375Â° for 15 minutes or until bubbly.