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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.