Whip the eggs with the salt, sugar, and vanilla sugar into a fluffy foam. Pour in the soured milk, add the flour, and finish with the vegetable oil. The batter is ready.

Fry the crepes. If they seem a bit thick, add a little water to the batter - that's what I did.

Wash, peel, and chop the apples. Sprinkle with 30 g of sugar and the cinnamon.

In a skillet, melt 2 tbsp of butter and add 70 g of sugar. Dissolve the sugar in the butter.

Add the apples to the caramel and cook, stirring constantly. This happens fast, so don't step away.

Spoon the filling onto a crepe and fold it up. All done. Bon appetit!