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1
To make the crepes, put the flour into a large bowl, make a hollow in the center and add the egg, milk, and apple brandy or rum.
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2
Whisk with an electric beater until bubbly and set aside until ready to cook the crepes.
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3
To make the caramel apples, put the sugar into a medium saucepan over high heat and boil rapidly without stirring until the mixture turns golden, about 6 to 7 minutes.
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4
Have a pastry brush standing in a cup of cold water by the stove, and brush the sugar syrup from the sides of the pan from time to time to help prevent crystallization.
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5
When the mixture is golden, remove briefly from the heat and add the butter, cream, and apple brandy or rum.
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6
Return to the heat and stir, then add the apple slices and cook over moderate heat for about 3 minutes or until they are slightly softened.
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7
Keep warm while you cook the crepes.
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8
To cook the crepes, choose a small nonstick lightly greased frying pan.
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9
Cut the tablespoon of butter into small cubes and add one to the pan over high heat.
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10
Pour in a part of the crepe mixture, letting it form a circle about 5 to 6 inches in diameter.
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11
Cook on one side until the surface looks dry, then flip and cook the other side.
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12
Make 6 crepes in this way and keep them warm.
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13
To serve, overlap 3 crepes each on two plates.
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14
Add 2 oval scoops of ice cream and top with the warm caramel-apple mixture.
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15
Sift confectioners' sugar on top and decorate with mint sprigs if you are using them.
