Name: Very Herb - Very Cheese Crepes
Ingredients: 2 Eggs; 1 Egg yolk; 3/4 c Water; 1 1/4 c Milk; 1 ts Brandy; 1 1/2 tb Vegetable oil; 1 c Flour (unbleached); 1 ts Salt; 1/4 ts Seasoning salt; 1 ts Sugar; 2 1/2 tb Green onion (minced); 1 1/4 ts Taragon (dried); 2 tb Parsley (finely minced); 3 Shallots (pressed); 12 oz Ricotta cheese; 3/4 c Parmesan (grated); 2 Shallots (pressed); 1/2 ts Salt; 1/2 ts Tarragon; 1 tb Minced parsley

It is easy to criticize and find fault with the conduct of kings, and write furious articles against them in newspapers, or make violent speeches about them on platforms. Any fool can rip and rend a costly garment, but not every man can cut out and make one. To expect perfection in kings, prime ministers, or rulers of any king, is senseless and unreasonable. We would exhibit more wisdom if we prayed for them more, and criticized less.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Appetizers, Cheese	1	Servings

INGREDIENTS

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

INSTRUCTIONS

FILLING
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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