Batter for about 20 small crêpes

1 1/2 cups all purpose flour
1 egg
1 egg yolk
1 Tbsp of oil
2 cups of milk
1 Tbsp Applejack or Calvados

For the filling

6 Tbsp of unsalted butter
4 lb tart apples, peeled, cored and sliced
8 Tbsp of sugar
6 Tbsp light cream
6 Tbsp of Applejack or Calvados

To finish

Sugar
6 Tbsp of Calvados

• For the batter, put the flour into a bowl, make a well in the center, and add the egg, egg yolk and oil.
• Mix in half of the milk, drawing in the flour from the sides of the bowl.
• Add the rest of the milk and the Calvados and mix well.
• Let rest for 2 hours.
• For the filling, melt the butter in a thick pan and cook the apples, stirring all the time, until they are soft but not puréed.
• Stir in the sugar, cream and Calvados.
• Lightly oil a pan and heat until hot.
• Cover the pan with a thin layer of batter and cook until brown.
• Turn over and cook the other side. Remove and keep hot.
• Do the rest of the batter in the same way.
• Place a crêpe in the bottom of a hot fireproof dish, spread with some of the apple mixture and cover with another crêpe.
• Continue in this way sandwiching the apple mixture between each crêpe and finishing with a crêpe on top.
• Keep everything hot.
• Dust thickly with the sugar, heat the remaining Calvados and flame the crêpes with this.
• Serve at once, cutting the crêpes into wedges.