Canneloni crepes

1. Combine ground chuck, onion, celery, carrot, and garlic in a skillet; cook over medium heat until meat is browned, stirring to crumble beef.
2. Drain mixture in a colander, and pat dry with paper towels.
3. Wipe pan drippings from skillet; return beef mixture to skillet.
4. Thaw and drain spinach; press between paper towels to remove excess liquid.
5. Add spinach, wine, parmesan, egg, basil, or#gano, and salt; stir well.
6. 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.
7. combine milk and flour in a small saucepan, stirring until smooth.
8. Add water, bouillon granules, and seasonings.
9. Cook over medium heat, stirring constantly, until sauce thickens and comes to a boil.
10. Pour sauce over cr#pes.
11. Cover and bake at 375 °F for 20 minutes.
12. Sprinkle with mozzarella and bake uncovered an additional 5 minutes.
13. Serve garnished with parsley sprigs.