| 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
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”