- 1 cup unbleached all-purpose flour
- Pinch of salt
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups milk
- 5 Tbsp unsalted butter, melted
- 6 crisp apples, such as Granny Smith and Fuji, cored, quartered, and cut into 1" chunks
- 1 lemon, zested and juiced
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- Pinch of salt
- 6 Tbsp unsalted butter
- 6 Tbsp granulated sugar
- Powdered sugar
- Sweetened whipped cream, for garnish
To make the crepes, in a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and milk and stir until no lumps remain. Add 4 tablespoons melted butter to batter and stir to combine. Let batter rest at room temperature about 30 minutes.
In a nonstick frying pan over medium heat, add 1 tablespoon butter. Stir batter and ladle about 1/4 cup batter into pan. Rotate pan so batter spreads out and thinly coats bottom and edges of skillet. Return skillet to heat, and cook crepe until edges turn golden brown and lacy, and start to pull away from skillet, about 2 minutes. Using a knife or an offset spatula, carefully turn crepe over; cook other side until just golden, 30-40 seconds. Slide crepe onto a heatproof plate. Repeat with remaining batter, stirring it before making another crepe. Stack cooked crepes on top of one another.
In a medium bowl, combine apples, lemon zest and juice, cinnamon, ginger and salt and toss to coat.
In same nonstick frying pan over medium heat, melt 3 tablespoons butter. Add sugar, and cook, stirring occasionally, until sugar turns amber in color, about 5 minutes. If caramel starts to get too dark, remove skillet from heat. Add apples, and cook, turning apples over, until soft and completely caramelized.
Spoon a scant 1/2 cup caramelized apples onto each crepe and dust lightly with powdered sugar. Fold and dust again with powdered sugar. Pour sauce over crepes. Garnish with sweetened whipped cream.