| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food networ, Food5, New |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Plain flour |
| 1 |
|
Egg |
| 2 |
tb |
Caster sugar |
| 1/2 |
pt |
Milk |
| 2 |
|
Egg whites |
| 2 |
tb |
Caster sugar |
| 200 |
g |
Cooking apples; diced into 1cm dice |
| 200 |
g |
Caster sugar |
| 1 |
l |
Clear apple juice |
INSTRUCTIONS
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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