For the pancakes:
250 g of flour
1 tablespoon of oil
½ teaspoon of fine salt
500 ml of milk
For the filling:
2 ash logs of 250g
3 tablespoons of salted butter caramel
30 g of semi-salted butter
1. Pour the flour, eggs, oil and salt into a bowl and mix. Add the milk little by little without stopping to mix in order to avoid lumps. Let the dough rest for 1 hour.
2. Cut the goat cheese into slices about 1cm thick. Peel, core and slice the apples. In a frying pan, heat a little butter and lightly brown the apples for a few minutes. Add the salted butter caramel and mix.
3. Grease a frying pan and heat it up. Pour in the batter and make a pancake by turning it once. Let cook again.
4. Place the apples in the center of the crepe. Add a slice of cheese cut in 4 pieces and put them on the apples. Fold in the edges and finish by placing a slice of goat cheese in the center and a few slices of apple on a corner of the crepe to decorate. Serve and repeat for each pancake.