Recipe: Crêpinoux à la mode d'eygret

1 In a bowl pour the flour make a small well (fountain) put the sugar, baking powder, yolks, milk and meunière butter and stir well add the salt stir again to avoid lumps let rest 1 hour covered.

2 whip the whites until stiff and fold into the batter by lifting and cutting with a wooden spatula.

3 In a small crêpe pan heat a little butter then pour 2 tablespoons of batter add 3 thin apple slices and cover with 2 more tablespoons of batter cook for 2 minutes flip and do the same on the other side then transfer to a plate and stack your crêpinoux as you go.

4 Just before serving heat a little butter and sugar in this same small pan and caramelize each crêpinoux slightly (30 seconds on each side).
serve for example with a good artisanal farm cider...