A French classic

For the batter:

A pinch each of salt, baking powder and vanilla sugar

a half liter of milk

2 eggs

40 grams of butter melted with 30 ml milk

To that mixture add

500 grams wheat flour

250 grams sugar

Mix until creamy, but still runny. Add a little water if necessary.

For the topping:

2 fresh apples, peeled, cut into pieces and cooked until soft, but not mushy

Caramel:

150 grams sugar

50 ml water

heat on a low flame for around 10 minutes until it caramelizes

Add 75 grams cream and

a pinch of fleur-de-sel

Allow to cool

Put a pat of butter on the warm crêpe, top with the apples and caramel. Fold up the crepe and enjoy!