Kumquat-pecan Crepes – We Love God!

That none of you can be pastors without the loving consent of the flock; and therefore this will be to you a practical indicator if not a correct one. If your call from the Lord be a real one you will not long be silent. As surely as the man wants his hour, so surely the hour wants its man. The church of God is always urgently in need of living ministers; to her a man is always more precious than the gold of Ophir. Formal officials do lack and suffer hunger, but the anointed of the Lord need never be without a charge, for there are quick ears which will know them by their speech, and ready hearts to welcome them to their appointed place. Be fit for your work, and you will never be out of it. Do not run about inviting yourselves to preach here and there; be more concerned about your ability than your opportunity, and more earnest about your walk with God than about either. The sheep will know the God-sent shepherd; the porter of the fold will open to you, and the flock will know your voice.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Desserts, Fruits	1	Batch

INGREDIENTS

1/2	c	Preserved kumquat
3		Egg
1 1/2	c	Pecans, diced
3/4	c	Sugar
3/4	c	Butter, room temp
3	T	Cognac
1/2	c	Pecans, diced
1/4	c	Sugar
1/4	c	Butter, melted
1/2	c	Cognac

INSTRUCTIONS

For filling: Seed, chop and pat dry kumquats, reserving 1/3 cup
kumquat syrup. Combine eggs, 1 1/2 cups pecans, 3/4 cup sugar, 3/4  cup
butter, kumquats and 3 tablespoons Cognac in processor or blender  and
mix well using on/off turns. Turn into bowl. Cover and freeze at  least
1 hour. (Filling can be prepared ahead and frozen.)  To assemble
crepes: Generously butter two 7x11-inch baking dishes.  Reserve 1/3 cup
filling for sauce. Fill each crepe with about 1 1/2  to 2 tablespoons
filling. Roll crepes up cigar fashion. Arrange seam  side down in
single layer in prepared baking dishes. (Can be  assembled to this
point 1 day ahead, covered and refrigerated, or  frozen for several
days.)  Preheat oven to 350 deg. Sprinkle crepes with remaining pecans
and  sugar and drizzle with melted butter. Bake until bubbling hot,
about  15 minutes. Meanwhile, combine 1/3 cup reserved filling, 2
tablespoons Cognac and 1/3 cup reserved kumquat syrup in small
saucepan and bring to simmer over low heat. Warm remaining Cognac in
small saucepan.  To serve, arrange crepes on platter and top with
sauce. Ignite Cognac  and pour over top, shaking platter until flame
subsides. Serve  immediately.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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