Crêpes Normande is like apple pie in a crêpe. In fact, you can use apple pie filling if you like but we prefer fresh apples lightly sautéed in butter.
It is a quick dessert to fix. Top it with whipped cream or ice cream–maybe drizzled with a little caramel syrup.
For the crêpes:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 3 tablespoons granulated sugar
- 1 tablespoon vegetable oil
- 1 pinch salt
- Sift the flour into a medium bowl. Make a well in the center.
- In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt. Add to the flour and whip to a smooth batter. Refrigerate the batter for two hours.
- Heat a crêpe pan on medium high heat. Brush with butter.
- Measure of batter into the hot pan. Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
- Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
- Use a pallet knife or thin, sturdy spatula to turn the crêpe. Cook the second side only it is a blonde color, not as dark as the first side.
- Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.
For the filling:
- 3 tart apples, diced
- 3 tablespoons butter
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon 
- Powdered sugar
- Sauté the apples in the butter until almost tender. Stir in the sugar and cinnamon and cook until the apples are tender and the sugar crystals have dissolved.
- Fill the crêpes and fold as desired. Sprinkle with powdered sugar.