Souffled Crepes With Apple Caramel Sauce Recipe

By Dglmedia

Ingredients

• 4 ounce Plain flour
• 1 x Egg
• 2 Tbsp. Caster sugar
• 1/2 pt Lowfat milk
• 2 x Egg whites
• 2 Tbsp. Caster sugar
• 200 gm Cooking apples, diced into 1cm dice
• 200 gm Caster sugar
• 1 lt Clear apple juice

Details

Servings 4

Preparation

Step 1

Preheat oven to 250
To make the crepe batter, beat the sugar into the egg and add in a little lowfat milk.
Incorporate the flour and thin with the rest of the lowfat 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 cold. To make the fruit filling cook the apple and caster sugar together with 1tbsp water over a low heat till they start to soften. Set aside.
Beat the egg whites and sugar together to create a stiff peak, set aside. To make the apple caramel sauce boil the apple juice till reduced to approximately 100ml.
When ready to serve, place a Tbsp. of the apple filling in the centre of each crepe and 2 Tbsp. 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 min till 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.