Combine 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 1hr. Strain through fine sieve.
Set a large non-stick frying pan over a moderate heat and sprinkle with cooking oil spray.
Add a small ladle of 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. Batter will make 12 crepes.
Put the JAZZ™ apples, butter and 110g (1/2 cup) sugar in a large saucepan and cook over a moderate heat for 10 minutes. Add 125ml (1/2 cup) water, then simmer for 30 minutes, until well-softened, then mash roughly with a fork.
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 side regularly with a damp brush, until syrup reaches 119˚C. At this point, a drop of syrup will form a hard ball if placed in a glass of cold water.
When the syrup is nearly ready, begin beating the egg whites – they will need to be at soft peaks when the syrup is hot. With the motor running, add the syrup in a steady stream and beat until cold.
Place a crepe on a large plat and top with some apple mixture. Repeat until all the crepes and apple mixture are used.
Pipe meringue on top then scorch lightly under a hot grill or, with a kitchen blowtorch.
15
15 mins
