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Special equipment: an electric crepe plate or a crepe pan
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For the crepe batter: In stand mixer, mix the eggs, milk, salt and 1 cup water until frothy.
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Add the flour; mix until thoroughly incorporated and free of lumps.
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Scrape the sides of the bowl and then add the melted butter; mix for 30 seconds.
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Let stand for 12 hours or overnight to allow the gluten to relax.
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For the apple filling: Heat a pot over medium heat.
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Add the butter and sugar.
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Once the butter has melted, add the sliced apples and cook until soft, 7 to 9 minutes.
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Stir in the cinnamon, vanilla and lemon juice.
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Set aside to cool.
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For the caramel sauce: Heat a small saute pan over medium-high heat.
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Add the sugar and the vanilla bean; cook, stirring continuously, until the sugar liquefies and turns reddish brown.
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Add the butter, stirring until fully incorporated, 2 minutes.
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Slowly drizzle in the cream; boil for 1 minute.
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Remove from the heat and add the salt.
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Set aside to cool before usingthe sauce will thicken upon cooling.
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Assembly: Preheat a crepe plate to 200 degrees F or heat a crepe pan over low heat.
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Spin 1/2 cup of the batter on the crepe plate.
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Cook for 1 minute.
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Flip, and add 3/4 cup of the apple filling to the crepe.
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Cook for 2 minutes, then fold the crepe over into a half moon.
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Cook for another 2 minutes and then fold into thirds.
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Drizzle some caramel sauce over the crepe and serve.
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Repeat with the remaining batter.
