Gently heat the milk, butter, caramel and rum together. Mix flour with 60 g of sugar. Make a well in the middle and place in the yolks. Incorporate gradually the flour and pour the milk in several times. Whisk the egg whites until stiff and gently add to the mixture. Let stand at room temperature. Prepare the apples, slice thinly and sprinkle with remaining sugar. In a hot skillet, pour a generous ladle of batter, and place apple slices. Bake 4/5 minutes, turn the crepe over and cook 2 more minutes. Sprinkle honey and serve.