Make about 12 crêpes, transferring them to a warm plate as you cook them.
Cook diced apples in 3 tablespoons butter and lemon juice until tender. Stir in apricot jam and chopped almonds. Then fold in whipped cream flavoured with Calvados. Cover crêpes with mixture; fold in four and place them in a buttered ovenproof dish. Sprinkle with crushed macaroons and sugar, and glaze for a minute or two under grill.