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Crepes:.
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Combine flour, sugar and salt in small bowl.
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Add milk, eggs and oil, stirring until smooth.
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Cover and refrigerate 1 hour.
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Spray a 6-inch nonstick skillet lightly with no-stick cooking spray; heat skillet.
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Add 2 tablespoons batter, tilting skillet to make 6-inch crepe.
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Cook over moderate heat 30 to 60 seconds, or until bottom is light brown.
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Turn crepe over.
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Cook 30 to 45 seconds longer or until bottom is light brown.
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Cool on wire rack.
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Lightly spray skillet, if necessary.
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Repeat with remaining batter, spraying as needed.
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I always cover the crepes with a tea towel while cooking the others.
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Filling:.
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Mix apples, brown sugar, water, honey, lemon juice, cinnamon, salt and nutmeg in medium saucepan; heat to boiling.
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Reduce heat to medium.
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Cover; simmer, stirring occasionally, about 10 minutes, or until apples are tender.
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Combine flour and granulated sugar in small bowl.
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Stir into apple mixture.
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Cook, stirring constantly, 1 to 2 minutes longer, or until mixture thickens.
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Remove from heat.
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Add walnuts and butter, stirring until butter melts.
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Heat oven to 400 degrees F.
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Spray a 13 x 9-inch baking pan with no-stick cooking spray.
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Spread about 2 tablespoons filling down center of each crepe.
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Fold opposite edges of crepe over apple mixture.
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Arrange crepes in prepared pan.
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Spread remaining apple mixture over crepes.
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Topping:.
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Combine all topping ingredients in small bowl.
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Sprinkle over crepes.
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Bake 10 minutes, or until hot.
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Top with whipped cream, if desired.
