Crepes with Vanilla Souffle and Apples

How to prepare crepes with vanilla souffle and apples

1. First, prepare the vanilla custard following the instructions here. Let it cool completely. It can be prepared 1-2 days in advance.
2. For the apples, cut them into cubes. Melt the butter in a wide pan and add the apples, anise and sugar. Saute over medium heat, stirring occasionally, until the apples soften (2-3 minutes). Taste at the end to see if it's sweet enough and add a little more sugar if needed. Pour in the cognac and leave over high heat for another 30 seconds, just to evaporate the alcohol.
3. Prepare the crepes following the instructions here, using a 24-25cm diameter pan. Don't brown the crepes too much, they will bake more in the oven in the final step.
4. In a hot pan, without any fat, lightly toast the almond slices. Stir frequently until they have a nice color.
5. Beat the 2 egg whites left over from the vanilla custard until they become a soft foam. Start adding the powdered sugar gradually, in 4 additions, mixing after each addition. Stop when the foam is firm and if you turn the bowl upside down it doesn't run.
6. Mix the foam into the vanilla custard, adding it gradually, in 3-5 additions and gently mixing with a whisk after each addition.
8. Place about 2 tablespoons of vanilla foam on half of a crepe. Spread the foam gently on the crepe using the back of the spoon. Bring the empty part of the crepe over the foam. Now add another tablespoon of foam on half of the crepe, without spreading it this time. Bring the remaining empty part over the foam. You will essentially get a crepe folded in 4.
9. Fill all the crepes this way and carefully transfer them to a baking sheet lined with parchment paper.
10. Bake the crepes in the oven preheated to 190C for 8-10 minutes. Keep an eye on them in the last minutes, you'll see the souffle puffed up, but don't let the crepes brown too much, they will become hard.
11. Transfer one crepe to each dessert plate. Place about 2 tablespoons of apples on top and then sprinkle with almond slices. Serve immediately.

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