On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Fruits		Sainsbury’s, Sainsbury12	4	servings

INGREDIENTS

125	g	Plain flour; sifted (4oz)
1	pn	Salt
1	ts	Caster sugar
1	md	Size egg; plus one yolk
300	ml	Milk; ( 1/2 pint)
2	tb	Melted butter
125	g	Sugar; (4oz)
2	tb	Brandy or rum
1		500 g pack tropical fruit mix

INSTRUCTIONS

CREPES
FOR THE CARAMELIZED FILLING
To make the crepe batter, place the flour, salt and caster sugar in a bowl
and mix together. Gradually beat in the eggs, milk and butter. Leave to
stand for at least 2 hours.
Heat a lightly greased 15-18cm (6-7 inch) frying pan, stir the batter and
use to make 8 crepes. Keep warm.
To make the filling, place the tropical fruit mix in a saucepan with the
sugar and heat gently until the sugar dissolves, bring to the boil and heat
until the sugar caramelises. Add the brandy.
Fill each crepe with the fruit and serve immediately with cream or creme
fraiche.
Converted by MC_Buster.
NOTES : A delicious mix of warmed tropical fruits served with traditional
dessert crepes.
Converted by MM_Buster v2.0l.

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