Tansy Crepes with Cottage Cheese

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Tansy Crepes with Cottage Cheese Ingredients

FOR THE PANCAKES	Butter or margarine for
150 g Plain flour; (5oz)	FOR THE FILLING
A pinch of salt	350 g Cottage cheese; (12oz)
A pinch of caster sugar	50 g Skimmed milk soft cheese;
2 lg Eggs	25 g Caster sugar; (1oz)
300 ml Milk; (1/2 pint)	2 Oranges
300 ml Water; (1/2 pint)	TO DECORATE
1 ts Vegetable oil	Caster sugar
2 tb Very finely chopped tansy	1 Thin slices oranges
A pinch of nutmeg	1 Sprig tansy

Instructions for Tansy Crepes with Cottage Cheese

1. 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. 2. 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. 3. 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. 4. Make the cottage cheese with the soft cheese and caster sugar. 5. 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. 6. Spread 2 tablespoons of the mixture along the centre of each pancake and roll the pancakes up. 7. 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.

Main Ingredient: CheeseCuisine: Uncategorized

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