• Heat the apple juice and honey in a large saucepan. Add the apples and cook until they are golden and tender but not soft. Keep warm.
• Divide the cheese equally for 8 crepes and spread it over just one quarter of each crepe.
• Divide the apple mixture for 8 crepes and place it on the cheese.
• Fold the crepes to form a triangle around the cheese and apple mixture.
• Bake for 1 minute to melt the cheese.
• Lightly powder each crepe with icing sugar and serve warm.

Crepes (for 8 to 10 crepes)

• Whisk the eggs, milk, flour and salt.
• If the batter is lumpy, pass it through a sieve to remove the lumps. Cover and let rest at room temperature for at least an hour.
• Whisk 45 ml (3 tbsp.) of melted butter into the batter.
• Heat a 22 cm (9 in) pan to medium high. Brush the remainder of the melted butter onto the pan. For each crepe, pour about 85 ml (1/3 cup) of batter into the pan. Tilt and turn the pan so the batter covers the entire surface. Return any excess batter to the bowl.
• Remove the edges of the crepe, then gently, but quickly flip the crepe over.
• Cook until the crepe is lightly golden and slide it onto a plate. Cover with waxed or parchment paper. Repeat with the rest of the batter.