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1
Put the eggs, water, and 1/2 cup milk in a large bowl.
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2
Whisk until combined.
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3
Add the flour, cinnamon and salt and again whisk until combined.
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4
Whisk in the melted butter.
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5
Refrigerate the batter for at least 1/2 hour.
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6
Heat a 6-inch non-stick pan over medium heat.
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7
Pour 2 tablespoons crepe batter into the pan and quickly rotate the pan so the batter forms a thin layer over the bottom of the pan.
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8
(Return excess batter to the remaining batter.)
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9
Cook the crepe for 1 to 2 minutes until it is golden brown.
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10
Loosen the edge of the crepe with a knife and using your fingers, invert the crepe and cook the other side for about 10 seconds.
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11
Continue cooking crepes until you have at least 12.
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12
Make sure the crepes are cool and then cover them with plastic wrap.
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13
Refrigerate until you are ready to serve them.
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14
Peel the apples.
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15
Using a melon baller, scoop out the apple balls making sure you do not scoop into the core.
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16
Make 42 balls total.
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17
Combine the cider, sugar, and water in a medium sized saucepan.
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18
Bring the mixture to a boil and boil for about 30 seconds until the sugar dissolves.
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19
Reduce the cider mixture to a gentle boil.
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20
Place the apple balls in the cider syrup and cover them with parchment paper or a cloth towel.
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21
Poach the apple balls for about 5 minutes until the are soft.
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22
Be careful not to over-poach them as you want them to retain their shape.
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23
Poaching timing will depend on the variety of apple being used.
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24
Remove the apples from the cider syrup, reserving the syrup.
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25
The apples can be poached ahead of time.
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26
Place the cider syrup in a large saute pan over medium heat.
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27
Place the crepes 1 at a time in the liquid, folding them into quarters once they have been coated with the syrup.
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28
Heat the crepes until they are warmed through.
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29
Place 2 crepes on each plate.
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30
Increase the heat to high and add the lemon juice, Calvados, salt and butter.
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31
Cook until the sauce thickens slightly.
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32
While the sauce is cooking place a pile of apple balls on top of the crepes in the middle of each plate.
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33
Pour the sauce over the crepes.
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34
Top with a tablespoon of creme fraiche.
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35
Serve immediately.
