Make the crepe batter. Melt the butter in the microwave for 30-40 seconds (500-600W).
Combine the rice flour, granulated sugar, and salt in a bowl.
Add the milk and mix well.
Mix the egg in well, followed by the butter from Step 1. Let the completed batter rest in the refrigerator for at least 1 hour.
Cut the apples vertically into 6 slices, then cut into pieces to a width of 5mm. Cover with plastic wrap and microwave for 2 minutes. Add granulated sugar and cinnamon. Microwave for 30 seconds uncovered, and let cool.
Heat a frying pan. Pour in just about 1 ladle of batter. When the edges of the surface begin to dry and lightly color, flip it over, lightly cook the other side, and remove from the pan. Do this same procedure for the rest of the batter.
In a separate bowl, add the heavy cream and granulated sugar. Whip until the cream forms a thick ribbon when the whisk is lifted.
Add the rum and the apples from Step 5. Mix together.
Spread 2 tablespoons of the mixture from Step 8 onto each crepe and then layer them. Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes.
Cut it into slices and arrange onto a plate. If you would like, you can garnish with slices of apple (not listed in ingredients).
Story Behind this Recipe
It's the season for delicious apples. Of course apples are delicious eaten as is, and they're also very good roughly chopped and added to a batter for simple snacks, but I wanted to think up a recipe for them that was just a little different.
You can slightly increase or decrease the amount of apples. You can also change the amount of cinnamon to your tastes. In Step 6, if you're worried about the batter sticking to the pan, before cooking the first crepe you can apply a thin coating of vegetable oil to the pan.