*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Eggs                             Cheese
   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
  450       g            Goat’s cheese -- rind removed
    2                    Egg whites
   (Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5
   cup; 180 oC ó50 oF; 200 oC ô00 oF; 230 oC ô50
   oF; 250 oC ô75 oF; 2.5 cm ñ inch)
   (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 oC 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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