California Goat Cheese Crepes With Sweet Onion Sauce

CREPES
1 c Flour,all purpose
1 Egg
1 Egg yolk
1 c Milk,or more
1 pn Salt
1 pn Pepper,black, ground
1 T Parsley,chopped
1 T Chives,chopped
2 T Butter,lightly salted Oil,olive
FILLING
8 oz Cheese,goat, California at,Room Temperature
2 T Oil,olive
3 T Basil,finely shredded
2 T Parsley,chopped
2 T Olives,black, chopped
Pepper,black, ground
SWEET ONION SAUCE
1 1/2 T Oil,vegetable
1 md Onion,sliced
1 c Veal,trimmings OR 1 c Beef,trimmings
2 T Vermouth,dry
2 c Stock,veal
For Crepes:
Sift the flour into a mixing bowl; add egg, egg yolk and a little of the milk and stir
to the consistency of smooth paste. Gradually add remaining milk and mix until
smooth. Add salt and pepper, and 1 tablespoon of parsley and chives.
Heat 2 tablespoons of butter until the butter foams and turns a very light brown
color. Whisk this into the batter. Let the mixture stand for at least 2 hours.
Thin the batter with milk, if necessary, to the consistency of whipping cream.
Brush a 7" non-stick skillet with a thin film of olive oil and place over medium
heat.
When hot, add about 3 tablespoons of batter and swirl to coat the pan. Cook
until lightly golden, about 1 minute; then flip and cook the second side for about
30 seconds. Continue with remaining batter, stacking crepes between sheets of
waxed paper.