Herb Crepes with Goat's Cheese Stuffing

1. 1

   Break the eggs into a liquidizer or food processor and add the flour, salt and pepper to taste.

2. 2

   Whiz, gradually adding the milk and water.

3. 3

   Add the snipped chives, which unless snipped just wrap themselves around the blades, and the other herbs and whiz until the herbs are fine.

4. 4

   Pour the crepe batter into a jug and leave to stand for half an hour.

5. 5

   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.

6. 6

   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.

7. 7

   Over a moderate heat, cook for about 30 seconds, then turn the crepe over using a small palette knife or spatula and your fingers.

8. 8

   As they are cooked, stack the crepes with a piece of greaseproof (wax) paper between each, to prevent them sticking together.

9. 9

   For the filling, put the cheese into a food processor with the egg whites and whiz until smooth.

10. 10

    Put a generous teaspoonful of filling in the middle of each crepe and fold into a fat rectangle.

11. 11

    Put the stuffed crepes into an oiled or buttered heatproof dish and brush them with melted butter.

* Per serving · 4 servings · Values may vary.