INGREDIENTS

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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