Souffled Crepes With Apple Caramel Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is one of my adopted recipes. I'll submit any modifications to the recipe when I prepare it. Ingredients:
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 |
Directions:
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.
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