INGREDIENTS

INSTRUCTIONS

Sift the flour with the salt and sugar and make a well in the centre.
Break in the eggs and mix well with a wooden spoon. Mix the milk and
water and add these to the egg mixture, stirring until the batter is
completely smooth. Add the oil and leave to stand for a few hours.
When you are ready to make the pancakes, stir in three-quarters of  the
chopped tansy, and the nutmeg. Melt a little butter or margarine  in a
frying pan and make 12 thin, delicate pancakes. Keep them warm.  Make
the cottage cheese with the soft cheese and caster sugar. Peel  the
oranges with a very sharp knife and segment them, removing all  skin,
pips and pith. Chop the flesh. Add the flesh with the remaining  tansy
to the cheese. Spread 2 tablespoons of the mixture along the  centre of
each pancake and roll the pancakes up. Leave the pancakes  in a warm
oven until ready to serve, and then sprinkle them with  caster sugar
and decorate with twisted slices of orange, and tansy  sprigs.
Converted by MC_Buster.  NOTES : The flavour of young tansy leaves in
early summer is lightly  piquant, and utterly delectable as a contrast
to the creamy filling of  these crepes. It goes very well with the
flavour of oranges too, and  this dessert is worth every moment that it
takes to make. Thyme can be  substituted for tansy.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 298
Calories From Fat: 112
Total Fat: 12.7g
Cholesterol: 70.8mg
Sodium: 847.8mg
Potassium: 285.4mg
Carbohydrates: 32.6g
Fiber: 2.9g
Sugar: 10.4g
Protein: 14.5g