3 tablespoons Calvados or apple brandy

MAKE The crêpe batter and let it stand. Peel and grate the apples, mix this pulp with sugar to taste, and stir in the raisins.

When you are ready to serve the dessert, spoon 2 tablespoons or so of the apple-raisin mixture across the center of each crêpe, and roll them up.

In a flameproof serving dish or a chafing dish, over moderated heat, mix together the butter and 4 teaspoons of sugar.

Stir well until the sugar is completely dissolved, and add the vanilla extract. Put the rolled crêpes in the hot butter and sugar and, when you are sure the dish is hot, pour the Calvados or apple brandy over thern.

Touch with a lighted match, spoon the sauce over the crêpes until the flames subside, and serve immediately on heated plates.








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