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1
Make the crepe batter.
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2
Melt the butter in the microwave for 30-40 seconds (500-600W).
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3
Combine the rice flour, granulated sugar, and salt in a bowl.
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4
Add the milk and mix well.
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5
Mix the egg in well, followed by the butter from Step 1.
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6
Let the completed batter rest in the refrigerator for at least 1 hour.
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7
Cut the apples vertically into 6 slices, then cut into pieces to a width of 5mm.
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8
Cover with plastic wrap and microwave for 2 minutes.
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9
Add granulated sugar and cinnamon.
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10
Microwave for 30 seconds uncovered, and let cool.
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11
Heat a frying pan.
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12
Pour in just about 1 ladle of batter.
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13
When the edges of the surface begin to dry and lightly color, flip it over, lightly cook the other side, and remove from the pan.
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14
Do this same procedure for the rest of the batter.
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15
In a separate bowl, add the heavy cream and granulated sugar.
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16
Whip until the cream forms a thick ribbon when the whisk is lifted.
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17
Add the rum and the apples from Step 5.
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18
Mix together.
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19
Spread 2 tablespoons of the mixture from Step 8 onto each crepe and then layer them.
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20
Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes.
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21
Cut it into slices and arrange onto a plate.
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22
If you would like, you can garnish with slices of apple (not listed in ingredients).
