As promised on the Manhattan Board, here's the recipe for Cyril Renaud's Apple Crepes. You should get 8 crepes from this recipe and the great thing about it is that you can prepare the batter up to 12 hours before you're ready to make the crepes, so it's fun for a dinner party (if you've got room for your friends to hang out in the kitchen and watch you make them).
For the batter:
1-2/3 cups flour
4 large eggs
2 cups milk
1½ teaspoons fleur de sel
2 tablespoons sugar
3 tablespoons unsalted butter, melted
For the filling and assembly:
4 tablespoons butter
2 large Granny Smith apples, peeled, cored and cut into rounds ¼-inch thick
½ cup sugar
Whipped cream, ice cream or Devonshire cream for garnish
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 butter through a fine sieve, 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 ½ tablespoon butter and 4 or 5 apple slices. When butter starts to color, turn apple rounds and pour in ¼ 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 ½ 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.