Souffled Crepes With Apple Caramel Sauce

1. 1

   To make the crepe batter, beat the sugar into the egg and add a little milk.

2. 2

   Incorporate the flour and thin with the rest of the milk.

3. 3

   Allow to stand and they fry in gently foaming butter.

4. 4

   This makes about 8 crepes- choose the best 4.

5. 5

   Make a half quantity of creme pat in a small pan and allow to cool.

6. 6

   To make the fruit filling cook the apple and caster sugar together with 1tbsp water over a low heat until they start to soften.

7. 7

   Set aside.

8. 8

   Beat the egg whites and sugar together to form a stiff peak, set aside.

9. 9

   To make the apple caramel sauce boil the apple juice until reduced to approximately 100ml.

10. 10

    When ready to serve, place a tablespoon of the apple filling in the centre of each crepe and 2 tablespoons of the creme pat.

11. 11

    Fold over and once again to make a triangle.

12. 12

    Pipe the meringue into each of the folds and place onto a greased tray.

13. 13

    Bake in a preheated oven, 250C, for 7 minutes until the meringue starts to brown.

14. 14

    Flood 4 plates with the apple caramel sauce and top with a crepe, dust with icing sugar and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.