Ingredients

• Crepe Batter:
• 4 eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 4 tablespoons salted butter, melted
• Apple Filling:
• 4 tablespoons salted butter
• 1/2 cup sugar
• 6 Granny Smith apples, peeled, cored and sliced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/2 lemon, juiced
• Caramel Sauce:
• 1 cup sugar
• 1/2 vanilla bean
• 8 tablespoons salted butter
• 1/2 cup heavy cream
• 1 teaspoon salt

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Instructions

1. Special equipment: an electric crepe plate or a crepe pan
2. For the crepe batter: In stand mixer, mix the eggs, milk, salt and 1 cup water until frothy. Add the flour; mix until thoroughly incorporated and free of lumps. Scrape the sides of the bowl and then add the melted butter; mix for 30 seconds. Let stand for 12 hours or overnight to allow the gluten to relax.
3. For the apple filling: Heat a pot over medium heat. Add the butter and sugar. Once the butter has melted, add the sliced apples and cook until soft, 7 to 9 minutes. Stir in the cinnamon, vanilla and lemon juice. Set aside to cool.
4. For the caramel sauce: Heat a small saute pan over medium-high heat. Add the sugar and the vanilla bean; cook, stirring continuously, until the sugar liquefies and turns reddish brown. Add the butter, stirring until fully incorporated, 2 minutes. Slowly drizzle in the cream; boil for 1 minute. Remove from the heat and add the salt. Set aside to cool before using the sauce will thicken upon cooling.
5. Assembly: Preheat a crepe plate to 200 degrees F or heat a crepe pan over low heat. Spin 1/2 cup of the batter on the crepe plate. Cook for 1 minute. Flip, and add 3/4 cup of the apple filling to the crepe. Cook for 2 minutes, then fold the crepe over into a half moon. Cook for another 2 minutes and then fold into thirds. Drizzle some caramel sauce over the crepe and serve. Repeat with the remaining batter.