Paper thin crepes with minted buttered apple filling served with a rich Champagne Sabayon....need I say more?
Sift flour and salt into a bowl and make a well.
In a jug, whisk together milk and 2 eggs.
Gradually add milk and egg mixture in 4-5 additions to the dry ingedients - whisking the lumps out before adding more liquid.
Melt the butter and add to the mixture
Set the mixture aside for minimum of 1 hour
Using kitchen paper, wipe hot pan with cooking oil. Pour in enough batter to cover the base - quickly swirling and tipping excess out. Cook until caramalised on the bottom. Using a gloved hand, flip the crepe over and cook on the other side. The first side will be the presentation side. Place crepes on over turned plate covered in plastic wrap.
Peel and cut apples into small dice and dust in sugar. Melt the butter in a pan and add the apples, cook over a low heat until softened. Add the chopped mint when still warm. Set aside.
Heat water in a saucepan. In a bowl whisk the egg yolks and sugar and place over the boiling water (bain marie). Continue to whisk whislt very gradually adding the the champagne. Keep cooking over the bain marie, continuosly whisking until it thickens and reaches ribbon stage (about 65 - 70C).
Serving (2 crepes per person)
Place the crepe with presentation side down. Add a small amount of the cooked apple and fold into a triangle. Overlap the crepes on the plate and dust with icing sugar. Nape the sabayon across the crepes. Garnish and serve.