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1
Preheat oven to 375F.
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2
In a 12-inch iron skillet, melt 2 T butter with the thyme sprigs over medium-high heat.
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3
Add the apples and brown on all sides until just tender when pierced with a fork, 10-15 minutes.
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4
Sprinkle with 2 T sugar and cook, gently stirring until the sugar dissolves and the apples caramelize, about 1-2 minutes more.
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5
Remove the thyme and set the apples aside.
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6
Wipe the skillet clean.
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7
In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 C sugar, cinnamon, allspice, cake flour, and a pinch of salt.
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8
Whisk in the milk until combined.
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9
Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 C sugar.
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10
Whip to soft peaks, and then fold into the batter.
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11
Melt the remaining 3 T butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan.
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12
When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter.
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13
Transfer to the oven and bake uncovered until the center of the crepe no longer wobbles when shaken, 20-25 minutes.
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14
Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
