Herb Crepes With Goat's Cheese Stuffing

* 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

(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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