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1
Place milk, water, eggs and salt in a blender.
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2
Cover blender and turn on at low speed.
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3
Add flours, then butter or oil and increase speed to high.
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4
Blend for 1 minute.
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5
Transfer to a bowl, cover and refrigerate for 1 to 2 hours.
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6
Place a nonstick or seasoned 8-inch crepe pan over medium heat.
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7
Brush with butter or oil and when pan is hot, just before it begins to smoke, remove from the heat and ladle in about 3 tablespoons batter.
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8
Tilt or swirl pan to distribute batter evenly and return to the heat.
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9
Cook for about 1 minute, until you can easily loosen the edges with a spatula.
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10
Turn and cook on the other side for 20 to 30 seconds.
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11
Reverse onto a plate.
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12
Continue until all of batter is used up.
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13
Keep warm in a low oven.
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14
To make the caramelized apples, heat a large, heavy skillet over medium-high heat.
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15
Add butter.
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16
When it begins to color add sugar, apples, cinnamon and nutmeg.
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17
Turn heat to high and cook the apples, shaking and flipping them in the pan or stirring with a heat-proof spatula, until they have softened and caramelized, 5 to 10 minutes.
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18
Place a warm crepe on a plate and spoon apples onto one half.
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19
Fold the crepe over, then fold over again (to a quarter circle) to make room for another crepe.
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20
Repeat with another crepe.
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21
Top with a spoonful of creme fraiche or yogurt, and serve.
