Instructions: Peel, core, and thinly slice the apples. Toss them with 4 Tbsp. sugar. Melt the butter in a
non-stick pan, add the apples and saute until soft. Set aside. Beat the eggs with the milk, add
the flour and remaining sugar. Give the batter a few swift strokes to avoid lumping. Heat a
6-inch non-stick pan almost to the smoking point, add a few drops of oil, then just enough batter to coat the bottom of the pan. Allow the crepe to brown, then flip. Repeat the process until all the batter is used. Lay the crepes out on a work surface, place some apple filling in each and roll. Reheat in the oven or serve at once. Dust with powdered sugar.

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