Herb Crepes
Herb Crepes with Okanagan Goat Cheese
Crepe mix:
- 2 eggs
- 1 cup flour
- 1 tsp salt
- Freshly ground pepper
- 1 glass of cold goat milk
- 1 tbsp vegetable oil
- Snipped chives
- Parsley
- Tarragon leaves
- Fresh dill weed
Instead of the fresh herbs you can use a dried herb mix (Italian herb mix works well)
Filling:
- 2 rolls Okanagan Goat Cheese
- 2 egg whites
Break eggs into a food processor, add flour and salt/pepper to taste. Gradually add the cold milk and the oil, then add the herbs and whiz until well blended. Leave the mix for half an hour. To cook the crepes, melt a small amount of butter in a frying pan and swirl it over the surface. Pour just enough batter to cover the bottom of the pan, so the crepe becomes very thin. Over moderate heat cook for about 45 seconds on each side. Stack the crepes on a plate.
For the filling, put the cheese into a food processor with egg whites and whiz until smooth. Put a generous teaspoon of filling in the middle of each crepe and fold into a triangle or roll it up. Put the stuffed crepe into an oiled heatproof dish and bake in a preheated oven at 180C/350F degrees for about 20 minutes.