Mushroom-Crepe Cannelloni

Ingredients

• 14.5 ounce canned tomatoes diced drained canned
• 8  basic crepes 
• 0.3 cup cooking wine dry white
• 1 teaspoon flour all-purpose
• 3 tablespoons flour all-purpose
• 1  garlic clove minced
• 0.1 teaspoon ground nutmeg 
• 1.3 cup milk 1% low-fat
• 16 ounce mushrooms coarsely chopped
• 1 teaspoon olive oil 
• 1 teaspoon oregano dried
• 0.3 ounce parmesan cheese fresh grated
• 0.5 ounce parmesan cheese fresh grated
• 2 ounces part-skim ricotta cheese 
• 1 Dash pepper black
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 tablespoon tomato paste 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan
• broiler

Directions

1. To prepare mushroom filling, heat oil in a large nonstick skillet over medium-high heat.
2. Add mushrooms; cook 5 minutes, stirring occasionally.
3. Add oregano and garlic; saut 1 minute.
4. Add wine, and cook for 3 minutes or until liquid evaporates. Stir in tomato paste and 1 teaspoon flour.
5. Remove from heat, and cool. Stir in ricotta cheese, 1 tablespoon Parmesan, 1/2 teaspoon salt, and black pepper.
6. To prepare Parmesan sauce, place 3 tablespoons flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Stir in 1/4 teaspoon salt and nutmeg.
7. Place over medium heat; cook until thick (about 3 minutes), stirring constantly.
8. Remove from heat; stir in 2 tablespoons Parmesan. Keep warm.
9. Preheat oven to 425F.
10. To prepare cannelloni, spoon 1/4 cup mushroom mixture in center of each crepe; roll up.
11. Place, seam sides down, in each of 4 gratin dishes or in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of tomatoes over crepes, and top with Parmesan sauce and remaining tomatoes.
12. Sprinkle with 1 tablespoon Parmesan.
13. Bake at 425F for 15 minutes. Turn broiler on (do not remove dish from oven); broil 3 minutes or until cheese is lightly browned.
14. Garnish with parsley, if desired.