350 ml milk 5 eggs plus 2 egg yolks 1 tablespoon olive oil 200 gm plain flour 2 tablespoons sugar 50 gm butter, melted 2 green apples, peeled and cored 2 tablespoons brown sugar 250 gm amaretti biscuits coarsely crushed caramel sauce to serve honey cream to serveProcess milk, eggs, yolks, flour and sugar in a food processor until just combined and smooth. Cover and set aside for 1 hour.
Slice apples paper thin and lay on a buttered oven tray, brush with melted butter and sprinkle with brown sugar. Cook under a preheated high grill for about 10 minutes or until lightly coloured. Spread amaretti on an oven tray and bake at 180°C., tossing occasionally, for 5-8 minutes or until lightly toasted.
Stir rested batter again. Heat a greased seasoned crepe pan until hot and, tilting the pan, pour in enough batter just to cover the base. Quickly place a few apples over the unset surface, sprinkle with amaretti crumbs and cook over medium heat until just set. Using a spatula, turn the crepe over and cook the other side until lightly brown. Remove from the pan and place on an ovenproof plate. Repeat with remaining batter, apple slices and crumbs, remembering to grease pan between crepes. Layer the cooked crepes one on top of the other and keep them warm at 160°C. covered with an upturned plate. Serve in a stack with caramel sauce and honey cream.