*  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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