250ml (1 cup) milk
160ml (⅔ cup) soda water
185g (1¼ cups) plain flour
½ tsp fine salt
1 tsp natural vanilla extract
430g (1½ cups) caster sugar
cooking oil spray, for frying
9 Jazz apples (1½ kg), peeled and chopped
120g unsalted butter
250ml (1 cup) water
4 egg whites
½ tsp cream of tartar
1. Combine the eggs, milk, soda water, flour, salt, vanilla and 30g (2 Tbsp) caster sugar in a large bowl and whisk until smooth. Cover with cling film, then set aside for 1 hour. Strain through a fine sieve.
2. Set a large non-stick frying pan over a moderate heat and sprinkle with cooking oil spray. Add a small ladle of the batter at a time, swirling to coat the bottom of the pan evenly, then cook gently for 2 minutes each side, then set aside to cool. The batter will make 12 crepes.
3. Put the apples, butter and 110g (½ cup) sugar in a large saucepan and cook over a moderate heat for 10 minutes. Add 125ml (½ cup) water, then simmer for 30 minutes, until well-softened, then mash roughly with a fork.
4. Pour the egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment. Cook the remaining sugar and water in a saucepan over a high heat, brushing down the sides regularly with a damp brush, until the syrup reaches 119C. At this point a drop of the syrup will form a hard ball if placed in a glass of cold water.
5. When the syrup is nearly ready begin beating the egg whites – they will need to be at soft peaks with the syrup is hot. With the motor running, add the syrup in a steady stream and beat until cold.
6. Place a crepe on a large plate then top with some of the apple mixture. Repeat until all the crepes and apple mixture are used up, finishing with a crepe. Pipe the meringue on top, then scorch lightly under a hot grill or with a kitchen blowtorch.