French invisible apple pie: Thin batter paradox

The French invisible apple pie rests on a paradoxical ratio: 800 g of peeled apples bound by only 70–100 g of flour, two eggs, 60 g sugar, 100 ml (3.4 fl oz) milk, 30 g (1.1 oz) butter, a teaspoon of baking powder, vanillin and cinnamon. The batter must be thin enough to flow like crêpe batter; the apples must be shaved into near-transparent petals; and the baked pie must rest 30–60 minutes before cutting so the layers stabilize into a creamy, sliceable whole. Miss any of those three conditions and the dessert collapses into a dense cake or falls apart on the plate. Ingredients 800 g (28 oz) peeled apples 70–100 g (2.5–3.5 oz) wheat flour 2 large eggs (or 3 small) 60 g (2.1 oz) sugar 100 ml (3.4 fl oz) milk 30 g (1.1 oz, 2 Tbsp) butter 1 tsp baking powder Vanillin and cinnamon to taste Preparation Step 1. Whisk the eggs with the sugar until homogeneous. Step 2. Add the melted and cooled butter, then the milk, and whisk again.