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Herb Crepes Cheese Stuffing

This Herb Crepes With Goat's Cheese Stuffing recipe uses Lg Eggs, Plain Flour, Pn Salt Pepper Freshly Ground, Dl Milk, and Cold Water Few Chives Snipped. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 120 g
• 1
• 3
• 2 tbsp
• 1
• 2 sprig
• 450 g
• 2

Method (preview)

1. 1

   5 cm � inch) (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.

12. 12

    Bulfinch Press Book, 1990, ISBN 0-8212-1809-3