INGREDIENTS

INSTRUCTIONS

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
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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