Title: Very herb - very cheese crepes
 Categories: Appetizers, Cheese
      Yield: 1 Servings
 
      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
 
  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.