Apple Crepes

Ingredients
Batter:
1 2/3 cups flour
4 large eggs
2 cups milk
1 1/2 teaspoons fleur de sel
2 tablespoons sugar
3 tablespoons unsalted butter, melted

Filling and assembly:
4 tablespoons butter
2 large Granny Smith apples, peeled, cored and cut into rounds 1/4" thick
½ cup sugar
Whipped cream, ice cream or Devonshire cream, for garnish.

Steps
1. To prepare batter, place flour in a large mixing bowl. Make a well in the center. Add eggs one at a time, stirring softly in middle to mix egg gradually with flour. Add milk a little at a time until it is smoothly incorporated. Add salt and sugar, and stir to mix. Pass batter through a fine sieve, and then mix in melted butter. Refrigerate up to 12 hours.

2. To assemble, place an 8-inch nonstick omelet or sauté pan over medium heat. Add 1/2 tablespoon butter and 4 or 5 apple slices. When butter starts to color, turn apple rounds, and pour in 1/4 cup crepe batter, tilting pan to coat it evenly.

3. When batter is set and browning at edges, flip crepe with a wide plastic spatula. Top with 1/2 tablespoon butter. Sprinkle evenly with 1 tablespoon sugar. Brown about 1 minute, flip again. Immediately transfer to a serving plate. Top with whipped cream, ice cream or Devonshire cream. Repeat. Yield: 8 servings

Adapted from Fleur de Sel
RU