*  Exported from  MasterCook  *

                 HERB CREPES WITH GOAT'S CHEESE STUFFING

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Eggs                             Cheese
                Scottish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lg           Eggs
 120       g            Plain (all-purpose) flour
   1       pn           Salt
                        Pepper -- freshly ground
   3       dl           Milk
   2       tb           Cold water
                        Few chives -- snipped
   1       sm           Handful of parsley
                        Some fresh tarragon leaves
   2                    Sprigs of fresh dillweed
                        -Filling
 450       g            Goat's cheese -- rind removed
   2                    Egg whites

  (Two crepes per person for a first course, serve with
  the tomato sauce)
  
  Break the eggs into a liquidizer or food processor and
  add the flour, salt and pepper to taste. Whiz,
  gradually adding the milk and water. Add the snipped
  chives, which unless snipped just wrap themselves
  around the blades, and the other herbs and whiz until
  the herbs are fine. Pour the crepe batter into a jug
  and leave to stand for half an hour.
  
  To cook the crepes, melt a small amount of butter,
  about 1 1/2 ts, in a crepe or omelette pan, and swirl
  it over the surface of the pan. Pour in just enough
  batter to cover the bottom of the pan, swirling the
  batter around so that the crepe will be as thin as
  possible. Over a moderate heat, cook for about 30
  seconds, then turn the crepe over using a small
  palette knife or spatula and your fingers.
  
  As they are cooked, stack the crepes with a piece of
  greaseproof (wax) paper between each, to prevent them
  sticking together.
  
  For the filling, put the cheese into a food processor
  with the egg whites and whiz until smooth.
  
  Put a generous teaspoonful of filling in the middle of
  each crepe and fold into a fat rectangle. Put the
  stuffed crepes into an oiled or buttered heatproof
  dish and brush them with melted butter. Bake in a
  preheated moderate oven 180°C for 20 minutes.
  
  From: Claire Macdonald, Lady Macdonald's Scotland,
  Bulfinch Press Book, 1990, ISBN 0-8212-1809-3
  
  Typed for you by Rene Gagnaux @ 2:301/212.19
 
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