Ingredients

• 3/4  cup all-purpose flour
• 1/3  cup water
• 1/3  cup milk
• 2  eggs
• 2  tablespoons sugar
• 4  teaspoons cooking oil
• 1  recipe Caramel Apple Sauce
• 1  recipe Candied Nuts (optional)
•   Vanilla ice cream (optional)

Directions

1. For crepes, in a blender combine flour, water, milk, eggs, sugar, and oil. Cover and blend until smooth, stopping and scraping the sides of container as necessary.

2. Heat a lightly greased 6-inch skillet over medium heat; remove from heat. Spoon 2 tablespoons of batter into skillet; lift and tilt skillet to spread batter evenly. Return skillet to heat; brown on 1 side only. Invert pan over paper towels; remove crepe from pan. Repeat with remaining batter, making 12 crepes total. (Adjust heat as necessary during cooking.)

3. Prepare Caramel Apple Sauce.

4. To serve, fold the crepes in half, browned side out. Fold in half again, forming a triangle. Place 2 crepes on each of 6 dessert plates. Pour warm Caramel Apple Sauce over crepes. If desired, sprinkle with Candied Nuts and serve with ice cream.

5. Makes 6 servings

6. Make-ahead directions: Prepare crepes as above through step 2. Layer cooled crepes with sheets of waxed paper in an airtight container; freeze up to 4 months. Thaw at room temperature for 1 hour before using.

7. Caramel Apple Sauce: In a medium saucepan cook 1-1/2 cups peeled, thinly sliced apples in 1 tablespoon butter over medium heat until tender, about 5 minutes. Stir in 1/2 cup packed brown sugar and 2 teaspoons cornstarch. Stir in 1/2 cup whipping cream and 1 tablespoon apple brandy or apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Makes about 1-1/2 cups.