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.