2 large eggs
120 g plain (all-purpose) flour
1 pinch salt
1 pepper, freshly ground
3 deciliter milk
2 tbsp cold water
1 few chives, snipped
1 small handful of parsley
1 some fresh tarragon leaves
2 sprigs of fresh dillweed filling
450 g goat's cheese, rind removed
2 egg whites
A Recipe for
Herb Crepes With Goat's Cheese Stuffing
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Food Tip |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
This Recipe for Herb Crepes With Goat's Cheese Stuffing is one of thousands in the Recipes-to-go Cheese Cookbook.
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
If you enjoy this Herb Crepes With Goat's Cheese Stuffing Recipe - you should enjoy the recipe collections you can find on the websites below:
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
This is a recipe for Herb Crepes With Goat's Cheese Stuffing from the recipe cookbook of Recipes-to-go (Cheese)
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
What garlic is to food, insanity is to art. |
| Anonymous |
Food Tip |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Herb Tip |
(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 Macdonald's Scotland, Bulfinch Press
Book, 1990, ISBN 0-8212-1809-3
Typed for you by Rene Gagnaux @ 2:301/212.19
Serves: 6
Herb Crepes With Goat's Cheese Stuffing Recipe brought to you by Recipes To-Go