Souffled Crepes With Apple Caramel Sauce

Ingredients

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

Instructions

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.