Rinse and peel the apples, then chop into 2 cm cubes.
Heat the milk jam in a sauté pan. Add the diced apple, caramelise slightly and deglaze with the jinmen gaoliang jiu.
Transfer to a plate and set aside.
Heat 1 litre of water in a saucepan, put four crêpes on a plate and place the plate on top of the saucepan. Cover the plate with plastic wrap and let sit two minutes to heat the crêpes.
Break four palet biscuits into four pieces each and add to the sautéed apples.
Place some of this mixture in the centre of each crêpe and top with a half-tablespoon of whipped cream. Close the crêpe by folding the sides inwards toward the centre.
The Chef’s Tip: if your crêpe tends to fall open, use a bit of milk jam to stick the sides together and create a pretty flower shape.
Place the crêpe in the centre of a soup plate, decorate with drizzled milk jam and palet biscuit crumbs.
Serve with a scoop of vanilla ice cream.
In Brittany, crêpes are traditionally served with apple cider. Cider has a golden yellow colour with a light, fruity nose and a dominant flavour of slightly acidulated apple. It has a nice freshness owing to the balance between acidity and sweetness. Both types of cider can be served with crêpes, depending whether a sweet or dry taste is preferred.
The Reflets de France range includes a cider from Normandy (available in a dry or sweet version).