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Herb Crepes Cheese Stuffing

Herb Crepes Cheese Stuffing comes together with Plain Flour, Cold Water, and Goat S Cheese Rind Removed. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 120 g
• 2 tbsp
• 450 g

Method (preview)

1. 1

   (Two crepes per person for a first course, serve with the tomato sauce)

2. 2

   Break the eggs into a liquidizer or food processor and add the flour, salt and pepper to taste.

3. 3

   Whiz, gradually adding the milk and water.

4. 4

   Add the snipped chives, which unless snipped just wrap themselves around the blades, and the other herbs and whiz until the herbs are fine.

5. 5

   Pour the crepe batter into a jug and leave to stand for half an hour.

6. 6

   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.

7. 7

   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.

8. 8

   Over a moderate heat, cook for about 30 seconds, then turn the crepe over using a small palette knife or spatula and your fingers.

9. 9

   Put a generous teaspoonful of filling in the middle of each crepe and fold into a fat rectangle.

10. 10

    Put the stuffed crepes into an oiled or buttered heatproof dish and brush them with melted butter.

11. 11

    Bake in a preheated moderate oven 180 oC for 20 minutes.