Categories: Eggs, Cheese, Scottish 
      Yield: 6 servings 
  
      2 lg Eggs 
    120 g  Plain (all-purpose) flour 
      1 pn Salt 
           Pepper; freshly ground 
      3 dl Milk 
      2 tb Cold water 
           Few chives; snipped 
      1 sm Handful of parsley 
           Some fresh tarragon leaves 
      2    Sprigs of fresh dillweed 
           -Filling 
    450 g  Goat's cheese; rind removed 
      2    Egg whites 
  
  (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