Normandy Apple and Calvados Crepes

In a large bowl, whisk together the flour, granulated sugar, and salt. In a separate bowl, whisk the eggs and milk. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Stir in 2 tablespoons of melted butter. Let the batter rest for 15 minutes.

Heat a 8-inch non-stick skillet over medium heat. Lightly butter the skillet. Pour about 1/4 cup of crepe batter into the skillet, tilting and swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges are golden and the surface is set.

Flip the crepe and cook for another 30-60 seconds until lightly browned. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.

For the apple filling, melt 1 tablespoon of butter in a separate skillet over medium heat. Add the sliced apples and brown sugar. Cook, stirring occasionally, for 8-10 minutes until the apples are tender and caramelized.

Remove the skillet from the heat and carefully stir in the Calvados, if using. Return to medium heat for 1 minute to allow the alcohol to cook off.

Lay a crepe flat on a plate. Spoon about 2-3 tablespoons of the apple filling onto one half of the crepe. Fold the crepe in half, then in half again to form a triangle.

Serve the French Apple and Calvados Crepes immediately, optionally dusted with powdered sugar or a dollop of crème fraîche.