Name: French Fruit Crepes
Ingredients: 125 g Plain flour; (4oz); 2 md Size eggs; 300 ml Milk; ( 1/2 pint); 1 tb Melted butter or oil; 1 tb Oil for frying; 125 g Caster sugar; (4oz); 125 g Butter; (4oz); 2 Oranges; grated rind and; ; juice; 2 Peaches; peeled and chopped; 3 tb Brandy

The problem here is the obvious lack of understanding of the infinite nature of sin as contrasted to the infinite righteousness of God. If the slightest sin is infinite in its significance, then it also demands infinite punishment as a divine judgment. Though it is common for all Christians to wish that there were some way out of the doctrine of eternal punishment because of its inexorable and unyielding revelation of divine judgment, one must rely in Christian faith on the doctrine that God is a God of infinite righteousness and well as infinite love. While on the one hand He bestows infinite grace to those who trust Him, He must, on the other hand, inflict eternal punishment on those who spurn His grace.

John Walvoord

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

INGREDIENTS

125	g	Plain flour; (4oz)
2	md	Size eggs
300	ml	Milk; ( 1/2 pint)
1	tb	Melted butter or oil
1	tb	Oil for frying
125	g	Caster sugar; (4oz)
125	g	Butter; (4oz)
2		Oranges; grated rind and
		; juice
2		Peaches; peeled and chopped
3	tb	Brandy

INSTRUCTIONS

FOR THE CREPES
FOR THE SAUCE
To make the crepes, make a well in the centre of the flour, add the eggs
and half the milk.
Whisk until smooth, then gradually add the rest of the milk. Stir in the
butter or oil.
Oil a heavy based frying pan and place over a moderate heat.
Spoon 2 tablespoons of batter into the pan. Tip the pan from side to side
so the batter thinly covers the base.
Cook the crepe for 1 minute, then turn it over, and cook for another
minute.
Repeat with the remaining batter, stacking the pancakes on top of each
other when cooked.
To make the sauce, put the sugar, butter, orange rind and juice into a pan.
Heat gently until the sugar dissolves, add the peaches, then simmer the
sauce for 5-10 minutes until syrupy.
To assemble dip each crepe into the sauce, top with the peach pieces, and
fold into four. Place on a warmed serving dish.
Add the brandy to the pan and reheat gently. Pour over the crepes and serve
immediately.
Converted by MC_Buster.
NOTES : A traditional French dessert.
Converted by MM_Buster v2.0l.

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