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Name: French Fruit Crepes
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: FOR THE CREPES; 125 g Caster sugar; 300 ml Milk; Grated rind and juice of 2 oranges; 2 Peaches peeled and chopped; 3 tb Brandy; 2 md Eggs; 125 g Plain flour; 125 g Butter; 1 tb Oil for frying; FOR THE SAUCE; 1 tb butter Melted, or oil

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INGREDIENTS

FOR THE CREPES
125 g Caster sugar
300 ml Milk
Grated rind and juice of 2 oranges
2 Peaches ; peeled and chopped
3 tb Brandy
2 md Eggs
125 g Plain flour
125 g Butter
1 tb Oil for frying
FOR THE SAUCE
1 tb butter ; Melted, or oil

Servings

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. NOTES : A traditional French dessert.

NOTES

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French Fruit Crepes

FOR THE CREPES 
125 g Caster sugar 
300 ml Milk 
  Grated rind and juice of 2 oranges 
2  Peaches peeled and chopped
3 tb Brandy 
2 md Eggs 
125 g Plain flour 
125 g Butter 
1 tb Oil for frying 
  FOR THE SAUCE 
1 tb butter Melted, or oil

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.        NOTES : A traditional French dessert.

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Nutrition

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Serving Size: 1 Serving (349g)
Recipe Makes: 4

Calories: 905
Calories from Fat: 563 (62%)

Amt Per Serving		% DV

	Total Fat 62.5g	83 %
	Saturated Fat 23.7g	119 %
	Monounsaturated Fat 24.6g
	Polyunsanturated Fat 9.1g
Cholesterol 605.1mg		186 %
Sodium 385mg		13 %
Potassium 391.6mg		10 %
Total Carbohydrate 65.6g		19 %
	Dietary Fiber 2g	8 %
	Sugars, other 63.7g
Protein 20.6g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 905

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