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1
Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
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2
Crepes:
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3
Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
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4
Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
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5
Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
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6
Return to heat; brown on one side.
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7
Invert pan over paper towel to remove.
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8
Repeat with remaining batter.
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9
Apple Filling:
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10
In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
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11
Set aside.
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12
Toss apple slices with lemon juice, cinnamon and nutmeg.
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13
Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
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14
Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
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15
Serve with ice cream with caramel sauce drizzled over top.
