Very herb - very cheese crepes

Yield: 1 Servings

Ingredients:

2 Eggs
1 Egg yolk
3/4 c Water
1 1/4 c Milk
1 ts Brandy
1 1/2 tb Vegetable oil
1 c Flour (unbleached)
1 ts Salt
1/4 ts Seasoning salt
1 ts Sugar
2 1/2 tb Green onion (minced)
1 1/4 ts Taragon (dried)
2 tb Parsley (finely minced)
3 Shallots (pressed) MMMMM--------------------------FILLING-------------------------------
12 oz Ricotta cheese
3/4 c Parmesan (grated)
2 Shallots (pressed)
1/2 ts Salt
1/2 ts Tarragon
1 tb Minced parsley

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 350 degrees 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 Typed for you by Nancy Coleman