Souffle crepes with caramelised apples

Heat 20 to 30 grams of butter over high heat, add the apple quarters and colour them two or three minutes.

Add sugar (icing sugar was used) and mix gently.

Raise the heat and flambe with calvados, then reduce the heat to very low and cook one or two minutes; turn off the heat and set aside.

Beat the egg whites with a bit of salt and some sugar into a meringue.

Loosen the pastry cream with the extra egg yolk and a little calvados, using a spatula or whisk, until creamy.

Mix some of the caramelised apples into the pastry cream.

Fold in the meringue from the middle outwards; more egg white gives a fluffier mix, less a denser, creamier one.

Warm a crepe in the microwave, set it on a baking sheet, fill with souffle mixture (one spoon is usually enough) and fold it over. The oven is preheated to 200 degrees Celsius.

Bake six or seven minutes until it balloons up.

Two minutes before the end, sprinkle icing sugar on top and bake another one or two minutes.

Variation: decorate with a few caramelised apple pieces and the caramelised butter juices, or a little flambe on top.