1. Combine the flour, sugar, and salt in a bowl.

2. In a separate bowl, whisk the eggs with the oil, milk, and vanilla until incorporated.

3. Pour half of the wet ingredients into the dry mixture and whisk well until smooth. Mix in the remaining liquid. Let the batter sit for 10 minutes.

4. Prepare a bowl of vegetable oil. Take a napkin and fold it into a small square, creating a “brush” for the oil.

5. Heat a 9-inch crepe pan over medium heat. When hot, brush the pan with oil, just enough to lightly coat the bottom (you don’t want excess oil).

6. Pour 1/3 cup of batter into the pan and swirl it around to make an even layer.

7. Cook until the edges of the crepe are browned. Use a fork to lift one of the edges and turn the crepe out onto a platter.

8. Keep warm until serving (a 150F will do the trick). Repeat this process until all of the crepes are made.

Cinnamon Apples

1. Heat a large cast-iron skillet (or large sauté pan) over medium heat.

2. Add the 2 tablespoons of butter and let melt. Add the sliced apple wedges.

3. Cook until the apples begin to soften and caramelize, about 6 minutes, stirring often (keep an eye on them and lower the heat if needed; if they cook too much, they will burn or turn to mush).

4. Stir in the brown sugar and remaining 4 tablespoons of butter. Let the sugar and butter melt, stirring to incorporate.

5. Add the water, ground cinnamon, and salt. Let the liquid come to a simmer.

6. Simmer for a few minutes until the liquid thickens to create a very “loose” caramel sauce.

To Serve

1. Fold the crepes in half and then half again.

2. Place them in the cinnamon caramel apple mixture and bury them underneath the sauce. Serve warm.