Apple Caramel Calvados Crepes

• 1 cup flour
• 1 13 cups milk
• 1 large egg
• 2 tablespoons unsalted butter, melted, more for frying
• 2 teaspoons Calvados or Apple Jack
• 4 Gala apples
• Juice of half a lemon
• 2 tablespoons butter
• 2 tablespoons sugar
• 4 tablespoons butter
• 13 cup light brown sugar
• 13 cup light or dark corn syrup
• 13 cup heavy cream
• 2 teaspoons Calvados or Apple Jack

1. In a blender or food processor, combine flour, milk and egg.
2. Process just until blended.
3. Pour into a pitcher and stir in 2 tablespoons melted butter and the Calvados.
4. Place a crepe pan or small nonstick skillet over medium-high heat.
5. Brush with butter.
6. Allow pan to heat for about a minute; if it is not hot enough batter will not spread thinly.
7. Ladle a scant 1/4-cup batter into pan and quickly swirl so batter forms a thin pancake.
8. Return pan to heat and watch for tiny bubbles to form on surface and edges of pancake.
9. Flip pancake; it should be light golden brown.
10. Allow to cook about 30 seconds longer, then transfer to a plate lined with parchment paper.
11. Continue making pancakes, layering each one with parchment.
12. Crepes may be covered and stored at room temperature for up to a day.

flour, milk, egg, unsalted butter, calvados, apples, butter, sugar, butter, light brown sugar, light, heavy cream, calvados

Taken from cooking.nytimes.com/recipes/10590 (may not work)