Souffled crepes with apple caramel sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Plain flour |
| 1 | Egg | |
| 2 | tablespoons | Caster sugar |
| ½ | pint | Milk |
| 2 | Egg whites | |
| 2 | tablespoons | Caster sugar |
| 200 | grams | Cooking apples; diced into 1cm dice |
| 200 | grams | Caster sugar |
| 1 | litre | Clear apple juice |
Directions
CREPES
SOUFFLE
FILLING
SAUCE
To make the crepe batter, beat the sugar into the egg and add a little milk.
Incorporate the flour and thin with the rest of the milk. Allow to stand and they fry in gently foaming butter. This makes about 8 crepes - choose the best 4.
Make a half quantity of creme pat in a small pan and allow to cool. To make the fruit filling cook the apple and caster sugar together with 1tbsp water over a low heat until they start to soften. Set aside.
Beat the egg whites and sugar together to form a stiff peak, set aside. To make the apple caramel sauce boil the apple juice until reduced to approximately 100ml.
When ready to serve, place a tablespoon of the apple filling in the centre of each crepe and 2 tablespoons of the creme pat. Fold over and once again ~ to make a triangle.
Pipe the meringue into each of the folds and place onto a greased tray.
Bake in a preheated oven, 250C, for 7 minutes until the meringue starts to brown.
Flood 4 plates with the apple caramel sauce and top with a crepe, dust with icing sugar and serve immediately.
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