You can't make a stop in France without trying a variety of crapes.(Recipe makes 10-12 small crepes)
2 Fresh Apples (peeled, cored & thinly sliced)
1/2 cup of brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 cup heavy cream
1 1/2 cups flour (sifted)
3/4 cup milk
pinch of salt
2 tablespoons butter (melted)
1/4 cup chilled water
In a blender or large mixing bowl , blend or whisk together the flour, eggs, salt and milk. Gradually add in melted butter, blend or stirring to combine. Let st ten minutes. Add water and blend or beat until smooth. Chill one at least one hour. Blend again just before using.
While crepe batter is chilling, make the apple filling. In a large saute pan, melt butter and brown sugar together, stirring until sugar is dissolved. Apples spices, vanilla and apples. Simmer on low until apples are tender. Add heavy cream, stirring until well mixed and slightly thick. Remove from heat.
Heat a crepe pan or lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 30 seconds. Fill with warm Carmel Apple filling and top with whipped cream. Best if served warm. Recipe makes 10-12 crepes.