Crepes Filled with Caramelized Apples and Served with Maple Creme Fraiche

• 1 cup (240 ml) cold water
• 1 cup (240 ml) cold milk (whole, 2%, or 1%)
• 4 large eggs
• 1/2 teaspoon salt
• 2 cups (280g) all-purpose flour
• 4 tablespoons ( 1/2 stick; 57g) salted butter, melted and cooled
• 2 to 3 tablespoons vegetable oil for cooking
• Blender
• 6- to 7-inch skillet or crepe pan
• 6 ounces ( 3/4 cup, or 170g) creme fraiche (I like Vermont Butter & Cheese Creamery brand)
• 3 tablespoons maple syrup
• 3 tablespoons (42g) salted butter
• 2 1/2 pounds (about 5, or 1.13 kg) firm-sweet apples (see Notes), peeled, cored, and cut into 1/2-inch cubes
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup (120 ml) fresh apple cider, divided
• 1/2 cup maple syrup
• 2 tablespoons granulated sugar
• 3 cups Caramelized Apples
• 2 tablespoons brown sugar, divided

1. Put all the crepe batter ingredients (water, milk, eggs, salt, flour, and butter) in your blender jar.
2. Cover and blend at high speed for 1 minute, stopping several times to scrape down the sides and bottom of the jar to loosen any bits of flour that may have stuck to the glass.
3. Cover and refrigerate for at least 30 minutes and up to 2 days.
4. Meanwhile, in a small bowl, stir together the creme fraiche and maple syrup.
5. Cover and refrigerate until ready to use.
6. To make the Caramelized Apples, melt the butter in a skillet over medium-high heat.
7. Add the apples and spices and cook, stirring occasionally, until the apples are softened and lightly browned in spots, 8 to 10 minutes.
8. Stir in the apple cider and cook, stirring often, until the cider reduces to a glaze, about 3 minutes.
9. Add half the maple syrup and the sugar and cook, stirring often, until the sauce is thickened and glossy and the apples are tender, 4 to 6 minutes.
10. Finish with the remaining maple syrup, stir, and serve.
11. Preheat the oven to 200F and set a rack to the middle position.
12. Put a skillet or crepe pan over medium-high heat and brush with a thin layer of oil.
13. Remove the pan from the heat and hold it in one hand while using the other to scoop out 1/4 cup of batter and pour it into the pan.
14. Quickly tilt the pan in all directions to get the batter to spread out in a very thin 6-inch-wide circle.
15. Return the pan to the heat just until the crepe is golden brown on the bottom, about a minute.
16. Use a spatula to loosen the crepe and use your hands to gently flip it over.
17. Cook just until the crepe is no longer raw on that side, about 30 seconds.
18. Slide it out onto a large plate and cover with foil.
19. Put it in the oven to keep warm as you cook the rest of the crepes using the same method.
20. To assemble the crepes, fill each with 1/4 cup Caramelized Apples and a sprinkling of brown sugar.
21. Fold the sides up over the filling, turn the crepe seam side down, transfer to a serving plate, and top with a dollop of Maple Creme Fraiche.

cold water, cold milk, eggs, salt, flour, butter, vegetable oil, blender, crepe pan, creme fraiche, maple syrup, butter, firmsweet apples, ground cinnamon, ground nutmeg, ground ginger, apple cider, maple syrup, sugar, apples, brown sugar

Taken from www.cookstr.com/recipes/crepes-filled-with-caramelized-apples-and-served-with-maple-cregraveme-fraicircche (may not work)