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1
Put all the crepe batter ingredients (water, milk, eggs, salt, flour, and butter) in your blender jar.
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2
Cover and blend at high speed for 1 minute, stopping several times to scrape down the sides and bottom of the jar to loosen any bits of flour that may have stuck to the glass.
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3
Cover and refrigerate for at least 30 minutes and up to 2 days.
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4
Meanwhile, in a small bowl, stir together the creme fraiche and maple syrup.
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5
Cover and refrigerate until ready to use.
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6
To make the Caramelized Apples, melt the butter in a skillet over medium-high heat.
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7
Add the apples and spices and cook, stirring occasionally, until the apples are softened and lightly browned in spots, 8 to 10 minutes.
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8
Stir in the apple cider and cook, stirring often, until the cider reduces to a glaze, about 3 minutes.
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9
Add half the maple syrup and the sugar and cook, stirring often, until the sauce is thickened and glossy and the apples are tender, 4 to 6 minutes.
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10
Finish with the remaining maple syrup, stir, and serve.
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11
Preheat the oven to 200F and set a rack to the middle position.
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12
Put a skillet or crepe pan over medium-high heat and brush with a thin layer of oil.
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13
Remove the pan from the heat and hold it in one hand while using the other to scoop out 1/4 cup of batter and pour it into the pan.
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14
Quickly tilt the pan in all directions to get the batter to spread out in a very thin 6-inch-wide circle.
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15
Return the pan to the heat just until the crepe is golden brown on the bottom, about a minute.
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16
Use a spatula to loosen the crepe and use your hands to gently flip it over.
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17
Cook just until the crepe is no longer raw on that side, about 30 seconds.
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18
Slide it out onto a large plate and cover with foil.
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19
Put it in the oven to keep warm as you cook the rest of the crepes using the same method.
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20
To assemble the crepes, fill each with 1/4 cup Caramelized Apples and a sprinkling of brown sugar.
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21
Fold the sides up over the filling, turn the crepe seam side down, transfer to a serving plate, and top with a dollop of Maple Creme Fraiche.
