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Beef-Spinach Crepes

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  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)
  Egg 1
  Grated parmesan cheese 2 Tablespoon
  Chablis/Dry white wine 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  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.
Set aside.
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 375° for 15 minutes or until bubbly.

Recipe Summary

Difficulty Level: 
Main Dish

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Beef-Spinach Crepes Recipe