Very Herb- Very Cheese Crepes

* Exported from MasterCook *

VERY HERB - VERY CHEESE CREPES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
1 Egg yolk
3/4 c Water
1 1/4 c Milk
1 t Brandy
1 1/2 tb Vegetable oil
1 c Flour (unbleached)
1 t Salt
1/4 ts Seasoning salt
1 t Sugar
2 1/2 tb Green onion (minced)
1 1/4 ts Taragon (dried)
2 tb Parsley (finely minced)
3 Shallots (pressed)
-----FILLING-----
12 oz Ricotta cheese
3/4 c Parmesan (grated)
2 Shallots (pressed)
1/2 ts Salt
1/2 ts Tarragon
1 tb Minced parsley

Whisk eggs lightly. Whisk in rest of liquid
ingredients. Gradually sift in dry ingredients,
whisking after each addition. Stir herbs into the
batter and let sit covered for an hour, or cover and
refrigerate until ready to make crepes.

With a fork, beat up and blend filling ingredients.
Make the crepes being sure to stir each time as the
onion tends to sink to the bottom. With a rubber
spatula, spread a thick coat of the filling over each
crepe.

Brush the rolled up crepes with melted butter, then
roll in grated parmesan cheese. Bake at 350 degrees
for 8 minutes, then turn oven to broil for a minute or
two to lightly brown the tops.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook
Typed for you by Nancy Coleman



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