Herb Crepes with Goat's Cheese Stuffing

Directions

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.