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FILLING
12 ounces  of Ricotta cheese
3/4 cup of Parmesan (grated)
2 Shallots (pressed)
1/2 teaspoon of salt
1/2 teaspoon of Tarragon
1 tablespoon of 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 350ºF.   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