Recipe for Crêpe Pouches, Sautéed Apples, Salted Butter Caramel

The crepe batter: Mix the eggs, sugar, and flour, then gradually add the milk, followed by the melted butter, lemon zest, and apple brandy.

Caramel sauce: Cook the caramel (sugar + glucose) to the desired color, then reduce with salted butter and liquid cream.

The apples; Peel, core, and dice the apples. Sauté them in butter and sugar, lightly sprinkle with vanilla powder, and deglaze with caramel sauce to bind the apples.

To finish Plating: Take a crepe, place a spoonful of caramelized apples inside, and fold it closed like a pouch. Seal it with a finely cut piece of vanilla bean. Heat in the oven with a little powdered sugar on top, and serve hot.