Technical Stages :

• Prepare a crepe batter.
• Cook 12 crepes and keep them warm.
• Cut the orange zests, cut them into thin strips. Bring 20 cl of water to a boiling point with the sugar and a dash of lemon juice. Candy the zests for 10 minutes in this syrup. Let them cool completely, then drain.
• Peel, seed and dice the apples. Fry them for 2 to 3 minutes with the butter.
• Sprinkle with 50 g sugar. Add a dash of lemon and orange juice. Keep cooking for 10 to 12 minutes on low heat.
• Spread a big layer of cream on each crepe. Then put the apple puree. Roll up the rim of the crepes to make little bags. Tie them with the candied zests. Sprinkle with icing sugar and serve immediately.