Brunch Crêpes With Caramel Apples

Filling: Melt the butter over medium heat, add apples and sprinkle on sugar and cinnamon. Lower the heat to low, and let it slowly simmer, stirring occasionally.(I also made this with Port once, very tasty) For the other filling, use your favorite cheese, I prefer a swiss, but cheddar works well too. Slice it thinly, and simply place it on the crepe after you have turned it, let it melt, and roll it up! The Crepes: Whisk all these ingredients well, making a smooth light yellow mix. Heat an average size pan over light to medium light heat. Spray with butter flavored cooking spray. You may have to play around some with the heat throughout the cooking process, it depends on your individual stove, the pan, and other factors. I usually end up on low. My measurement of how much batter to add is simply a half of a soup ladle. Pour into hot pan, and instantly swivel around to cover the bottom, and make a nice round. When the top of the crepe is dry, flip it. You may want to run your spatula around the edges before you flip to make sure nothing is stuck. If you are making the cheese version, this is when you add the cheese to the cooked side. Let it melt, and let the crepe finish cooking (check the color of the bottom). Fold it up, and serve! If you are making the apple version, finish cooking the whole crepe, move it to a plate, add the filling, and fold.