Makes 3 dozen
3 cups (390g) flour
3 teaspoons baking powder
pinch of salt
2 1/4 cups milk
50g butter, melted
apples, peeled, cored and sliced ( ½ apple per crêpe)
rum or brandy
Place eggs, flour, baking powder, milk, salt and melted butter in a blender.
Blend for some seconds and set aside to stand for 2 hours before using.
Pour 2 to 3 tablespoons batter into a heated, greased 18cm crêpe pan.
Arrange apple slices over it and cover with some more batter.
Cook until golden at the base.
Turn crêpe and cook on the other side until golden.
Remove from heat.
Sprinkle with sugar and flood with rum or brandy. Flambé.