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Name: Herb Crepes with Goats Cheese Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lg Eggs; 1 pn Salt; 3 dl milk; Pepper; freshly ground; 1 sm Handful of parsley; 2 Egg whites; 120 g Plain (all-purpose) flour; 1 Lemon; grated rind and juice; 1 Sponge cake; 2 oz Sugar; for the apples; 6 Egg whites; 2 ts Mixed spice; Butter; 1/2 Lemon; grated rind and juice; 4 Ripe pears; peeled; 6 lg Cooking apples; peeled; 12 oz Caster sugar; Some fresh tarragon leaves; 2 Sprigs of fresh dillweed; 2 tb Cold water; Few chives; snipped

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INGREDIENTS

2 lg Eggs
1 pn Salt
3 dl milk
Pepper; freshly ground
1 sm Handful of parsley
2 Egg whites
120 g Plain (all-purpose) flour
1 Lemon; grated rind and juice
1 Sponge cake
2 oz Sugar; for the apples
6 Egg whites
2 ts Mixed spice
Butter
1/2 Lemon; grated rind and juice
4 Ripe pears; peeled
6 lg Cooking apples; peeled
12 oz Caster sugar
Some fresh tarragon leaves
2 Sprigs of fresh dillweed
2 tb Cold water
Few chives; snipped

Servings

INSTRUCTIONS

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) (Two crepes per person for a first course, serve with the tomato sauce) Break the eggs into a liquidizer or food processor and add the flour, salt and pepper to taste. Whiz, gradually adding the milk and water. Add the snipped chives, which unless snipped just wrap themselves around the blades, and the other herbs and whiz until the herbs are fine. Pour the crepe batter into a jug and leave to stand for half an hour. To cook the crepes, melt a small amount of butter, about 1 1/2 ts, in a crepe or omelette pan, and swirl it over the surface of the pan. Pour in just enough batter to cover the bottom of the pan, swirling the batter around so that the crepe will be as thin as possible. Over a moderate heat, cook for about 30 seconds, then turn the crepe over using a small palette knife or spatula and your fingers. As they are cooked, stack the crepes with a piece of greaseproof (wax) paper between each, to prevent them sticking together. For the filling, put the cheese into a food processor with the egg whites and whiz until smooth. Put a generous teaspoonful of filling in the middle of each crepe and fold into a fat rectangle. Put the stuffed crepes into an oiled or buttered heatproof dish and brush them with melted butter. Bake in a preheated moderate oven 180 oC for 20 minutes. From: Claire Macdonald, Lady Macdonalds Scotland, Bulfinch Press Book, 1990, ISBN 0-8212-1809-3 Typed for you by Rene Gagnaux @ 2:301/212.19

NOTES

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Herb Crepes with Goats Cheese Stuffing

2 lg Eggs
1 pn Salt
3 dl milk
 Pepper; freshly ground
1 sm Handful of parsley
2 Egg whites
120 g Plain (all-purpose) flour
1 Lemon; grated rind and juice
1 Sponge cake
2 oz Sugar; for the apples
6 Egg whites
2 ts Mixed spice
 Butter
1/2 Lemon; grated rind and juice
4 Ripe pears; peeled
6 lg Cooking apples; peeled
12 oz Caster sugar
 Some fresh tarragon leaves
2 Sprigs of fresh dillweed
2 tb Cold water
 Few chives; snipped

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;  200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)    (Two crepes per person for a first course, serve with the tomato sauce)    Break the eggs into a liquidizer or food processor and add the flour, salt  and pepper to taste. Whiz, gradually adding the milk and water. Add the  snipped chives, which unless snipped just wrap themselves around the  blades, and the other herbs and whiz until the herbs are fine. Pour the  crepe batter into a jug and leave to stand for half an hour.    To cook the crepes, melt a small amount of butter, about 1 1/2 ts, in a  crepe or omelette pan, and swirl it over the surface of the pan. Pour in  just enough batter to cover the bottom of the pan, swirling the batter  around so that the crepe will be as thin as possible. Over a moderate heat,  cook for about 30 seconds, then turn the crepe over using a small palette  knife or spatula and your fingers.    As they are cooked, stack the crepes with a piece of greaseproof (wax)  paper between each, to prevent them sticking together.    For the filling, put the cheese into a food processor with the egg whites  and whiz until smooth.    Put a generous teaspoonful of filling in the middle of each crepe and fold  into a fat rectangle. Put the stuffed crepes into an oiled or buttered  heatproof dish and brush them with melted butter. Bake in a preheated  moderate oven 180 oC for 20 minutes.    From: Claire Macdonald, Lady Macdonalds Scotland, Bulfinch Press Book,  1990, ISBN 0-8212-1809-3    Typed for you by Rene Gagnaux @ 2:301/212.19

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Nutrition

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Serving Size: 1 Serving (468g)
Recipe Makes: 6 Servings

Calories: 575
Calories from Fat: 113 (20%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1.8g
Cholesterol 360mg		111 %
Sodium 594mg		20 %
Potassium 760.5mg		20 %
Total Carbohydrate 72.3g		21 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 70.1g
Protein 44.8g		64 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 575

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