Mix the milk, flour, canola oil, cinnamon sugar and eggs in a blender until there are no lumps.
Place the apples in a frying pan over medium-high heat. Sprinkle the cinnamon over the apples while they cook, and continue cooking until they get nice and soft, about 5 minutes.
Heat a 10-inch pan over medium-high heat and coat with a tiny bit of canola oil so the crepe won't stick. Pour 1/2 cup of the milk-flour batter into the pan, turning so the batter coats the entire surface. Cook for 30 seconds, and then flip, using a spatula to loosen the edges. Put a large spoonful of the cooked cinnamon apples into the center of the crepe and continue cooking for 30 seconds longer. Fold the sides of the crepe over the apples and transfer to a plate folded-side down.
Top the crepes with the caramel sauce, powdered sugar and some whipped cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Crepes Bonaparte