Souffled Crepes With Apple Caramel Sauce

This is one of my adopted recipes. I'll submit any modifications to the recipe when I prepare it.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  ounces plain flour
• 1  egg
• 2  tablespoons caster sugar
• 1⁄2 pint skim milk

• SOUFFLE

• 2  egg whites
• 2  tablespoons caster sugar

• FILLING

• 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.