Apple-Stuffed Crepes

How to prepare apple-stuffed crepes

1. Remove the apple cores using an apple corer and then peel them. Cut them into small cubes and drizzle with lemon juice as you cut them.
2. Filling: put the sugar in a wide pan and caramelize over low heat until it turns golden and smokes slightly. Add the cubed butter and stir. It will look like lava. Add all the rum at once and stir quickly. Don't keep your face over the pan, as there's a risk of splattering.
3. Add the apples, cinnamon, cloves and vanilla sugar. Stir. Sauté the apples for about 7-8 minutes (taste them along the way and stop when you like the taste).
4. Let the filling cool down.
5. Prepare 5 crepes following the basic crepe recipe.
7. Toast the breadcrumbs, walnuts and sugar over medium heat in a dry pan until golden.
   * you can use praline instead of the breadcrumb and walnut mixture
8. Fill each crepe with about 3 tablespoons of filling. Roll up. Brush the top with melted butter. Roll the buttered side through the breadcrumb and walnut mixture.
9. Mix the yogurt with powdered sugar and vanilla seeds.
10. Serve the apple crepes with yogurt sauce and leftover filling sauce if you have any.

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