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1
Make crepe batter:
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2
In a blender, pulse flour, 1 tablespoon sugar and salt.
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3
Add eggs, milk and vanilla extract; blend until mixture is thick and no lumps remain.
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4
Pour into a bowl and let stand at room temperature for 30 minutes.
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5
Make filling:
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6
Heat butter and oil in a skillet over medium heat until butter melts.
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7
Add apples.
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8
Saute, stirring occasionally, until apples begin to soften, about 3 minutes.
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9
Sprinkle with remaining 3 tablespoon sugar and cinnamon and saute until apples begin to brown, about 5 minutes longer.
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10
Pour in juice; cook 2 minutes longer, stirring.
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11
Keep warm on the low-heat.
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12
Whisk batter.
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13
If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream).
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14
Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat.
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15
When pan is hot, ladle in 1/4 cup of batter.
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16
Quickly tilt skillet so batter coats surface in a thin layer.
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17
Cook until edges begin to brown, about 2 minutes.
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18
Lift edge of crepe and, using your fingers, carefully flip.
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19
Cook for 30 seconds; transfer to a plate.
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20
Cover with a clean kitchen towel.
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21
Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.
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22
Fold each crepe into quarters.
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23
Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.
