Very Herb - Very Cheese Crepes

Recipe Ingredients

2		Eggs
1		Egg yolk
3/4 cup	177ml	Water
1 1/4 cups	296ml	Milk
1 teaspoon	5ml	Brandy
1 1/2 tablespoons	22ml	Vegetable oil
1 cup	62g / 2.2oz	Flour - (unbleached)
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Seasoning salt
1 teaspoon	5ml	Sugar
2 1/2 tablespoons	37ml	Green onion - (minced)
1 1/4 teaspoons	6.3ml	Tarragon - (dried)
2 tablespoons	30ml	Parsley - (finely minced)
3		Shallots - (pressed)
		Filling
12 oz	340g	Ricotta cheese
3/4 cup	177ml	Parmesan - (grated)
2		Shallots - (pressed)
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Tarragon
1 tablespoon	15ml	Minced parsley

Recipe Instructions

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 350F 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

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