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Full Online Book HomeLearning KitchenBreakfastandbrunches - Crepes - Canneloni Crepes
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Breakfastandbrunches - Crepes -  Canneloni Crepes Post by :tedbosworth Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1394

Click below to download : Breakfastandbrunches - Crepes - Canneloni Crepes (Format : PDF)

Breakfastandbrunches - Crepes - Canneloni Crepes

Crepes:
1 egg
3/4 cup skim milk
2/3 cup flour
1/4 tsp salt
1 tsp oil
non-stick cooking spray

Mix egg, milk, flour, salt, and oil. Refrigerate batter 1 hour. Coat bottom of an 8-inch pan nonstick pan with cooking spray. Place 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 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, cook 30 seconds on the other side. Stack don crepes between layers of waxed paper to prevent sticking. Repeat until all batter is used. Makes 10 crepes.

Filling:
1/2 lb ground chuck
1/4 C chopped onion
1/4 C chopped celery
1/4 C shredded carrot
3 cloves garlic, minced
10 oz pkg frozen chopped spinach
2 TB dry white wine
2TB grated Parmesan
1 egg, beaten
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/2 cup skim milk
2 TB flour
1/2 cup water
1/2 tsp chicken bouillon granules
1/8 tsp. salt
dash white pepper
mozzarella cheese


Combine beef, onion, celery, carrot, and garlic in skillet (pan); cook until meat is browned, stirring to crumble beef. Drain mixture on paper towels, pressing to remove as much fat as possible. Wipe pan drippings from skillet, and return beef there. Drain thawed spinach well, with a colander and then place on paper towels. Add to meat mixture, along with wine, beaten egg, Parmesan, basil, oregano, and salt; 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 1/2 C skim milk and 2 tablespoons flour in a small saucepan, stirring until smooth. Add 1/2 cup water, 1/2 teaspoon chicken bouillon granules, 1/8 teaspoon salt, and a dash of white pepper. Cook over medium heat, stirring constantly. Pour sauce over crepes, sprinkle with mozzarella cheese. Bake at 375 degrees for 20 minutes.

Makes 5 servings.
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