Instructions: 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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