Crêpe Tartin

• Crepes Sucrees ingredients (these measurements come from my boyfriend's mother's recipe for Crepes Sucrees and yeild about 8 crepes))
• 100 grams (a pinch more than 3/4 of a cup) white flour
• 1 egg
• 1 cup of milk
• a dash of Cognac
• butter, for cooking
• Apples and Cream
• 5 hard, green apples
• 1 stick of salted butter
• 1 cup white sugar
• 1/2 cup creme fraiche
• 1 cup heavy cream
• 1/2 vanilla bean, seeds scraped

1. In a large bowl, mix all the ingredients together. If you are letting it rest overnight, cover the bowl and move it to the refrigerator. (Bring it to room temperature before you start cooking.) If it will only sit for 2 hours or so, cover it and keep it at room temperature.
2. When you are ready to make the crepes, locate your widest, flattest non-stick pan. Using a paper towel, rub a thin sheen of butter all over the pan, and then set it over medium heat. (You can repeat this for every new crepe, but it usually isn't necessary.)
3. When the pan is hot, use a ladle to quickly drop a measure of the batter into the pan. Turn the pan in a wide circle, as quickly as you can, so that the batter distributes evenly and rapidly. You want as thin a pancake as possible. Don't worry if the first one is a disaster; it's part of the process. Save the disasters for yourself. You will get better with each crepe.
4. As the crepes cook, pile them on a plate; you want to cook all of your crepes before you start filling them.
5. Prepare the apples: In a heavy pan, heat the stick of butter until it is just melted. Add the sugar, and stir until combined.
6. Meanwhile, peel and core the apples, and cut them into quarters. Place the apples in the pan in one even layer. (You might have some extra apple, it's ok, hold on to them.)
7. Place the apple pan over medium-high heat, and cook for about 20 minutes. You want to flip each apple when their bottoms are amber-colored. This is where you can add the leftover apple pieces to the pan, if there is room after you've flipped the apples.
8. Cook for another 5 minutes or so. Pay attention as you do this; you want a deep caramel, but not a burnt one.
9. Prepare the whipped cream: In a large bowl, add the creme fraiche, the cream and the vanilla. Beat with the whisk attachment of a handheld mixer until the cream comes together. (This can be made ahead and stored in the refrigerator.)
10. Assemble the crepes: Fold one or two sweet crepes per person into little envelopes. Top with a few pieces of apple, and the cream.

sucruees ingredients, white flour, egg, milk, cognac, butter, apples, hard, butter, white sugar, crueme fraiche, heavy cream, vanilla bean

Taken from food52.com/recipes/17057-crepe-tartin (may not work)