| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 4 | Servings | |
INGREDIENTS
| 125 | g | Plain flour, 4oz |
| 2 | Size eggs | |
| 300 | Milk, 1/2 pint | |
| 1 | T | Melted butter or oil |
| 1 | T | Oil for frying |
| 125 | g | Caster sugar, 4oz |
| 125 | g | Butter, 4oz |
| 2 | Oranges, grated rind and | |
| juice | ||
| 2 | Peaches, peeled and chopped | |
| 3 | T | Brandy |
INSTRUCTIONS
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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