Souffled Crepes With Apple Caramel Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 ounces plain flour
• 1 egg
• 2 tablespoons caster sugar
• 1/2 pint skim milk
• 2 egg whites
• 2 tablespoons caster sugar
• 200 g cooking apples, diced into 1 cm dice
• 150 g caster sugar

Recipe

• 1 to make the crepe batter, beat the sugar into the egg and add a little milk.
• 2 incorporate the flour and thin with the rest of the milk.
• 3 allow to stand and they fry in gently foaming butter.
• 4 this makes about 8 crepes- choose the best 4.
• 5 make a half quantity of creme pat in a small pan and allow to cool.
• 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 set aside.
• 8 beat the egg whites and sugar together to form a stiff peak, set aside.
• 9 to make the apple caramel sauce boil the apple juice until reduced to approximately 100ml.
• 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 fold over and once again to make a triangle.
• 12 pipe the meringue into each of the folds and place onto a greased tray.
• 13 bake in a preheated oven, 250c, for 7 minutes until the meringue starts to brown.
• 14 flood 4 plates with the apple caramel sauce and top with a crepe, dust with icing sugar and serve immediately.