No matter what the length of the portion explained may be, if it is handled in such a way that its real and essential meaning as it existed in the mind of the biblical writer and as it exists in the light of the overall context of Scripture is made plain and applied to the present-day needs of the hearers, it may be properly said to be expository preaching. It is emphatically not preaching about the Bible, but preaching the Bible. “What saith the Lord” is the alpha and omega of expository preaching. It begins in the Bible and ends in the Bible and all that intervenes springs from the Bible. In other words, expository preaching is Bible-centered preaching.

Merrill Unger

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	New Orleans	Pancakes	12	Crepes

INGREDIENTS

2	c	Flour
2	tb	Sugar
2	lg	Eggs
2	c	Milk
2	tb	Oil, cooking

INSTRUCTIONS

CREPES
Combine the flour, sugar, eggs, and milk and beat until smooth. The
resulting batter should be the consistency of thin cream.
Add oil to the batter and mix lightly.
Grease an 8-inch crepe pan or frying pan lightly with butter and heat
until the butter is quite hot but not burned.
Ladle about 1/3 cup (or a bit less) of the batter into the pan and
rotate the pan to spread the batter evenly. Cook the crepe until it looks
firm and is lightly browned at the edges (about 1 minute) then turn the
crepe over with a thin spatula or your fingers and cook the other side for
about 30 seconds.
Grease the pan with a bit more butter about every other crepe, or when
the crepes begin to stick.
Repeat until the batter is gone.
Source: Great Chefs of New Orleans, Tele-record Productions
:    Box 71112, New Orleans, Louisiana - 1983
:    Chef Gunter Preuss, Versailles Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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