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1
Break the eggs into a liquidizer or food processor and add the flour, salt and pepper to taste.
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2
Whiz, gradually adding the milk and water.
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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.
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4
Pour the crepe batter into a jug and leave to stand for half an hour.
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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.
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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.
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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.
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8
As they are cooked, stack the crepes with a piece of greaseproof (wax) paper between each, to prevent them sticking together.
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9
For the filling, put the cheese into a food processor with the egg whites and whiz until smooth.
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10
Put a generous teaspoonful of filling in the middle of each crepe and fold into a fat rectangle.
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11
Put the stuffed crepes into an oiled or buttered heatproof dish and brush them with melted butter.
