In a blender, combine all of the ingredients and blend for till all ingredients are smooth. Place the crepe batter in the refrigerator for 1 hour. This allows the batter to rest and the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl with a rubber spatula to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cooling rack. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. I put wax paper or parchment paper between the layer to help separate them.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture
This is a great recipe to top vanilla ice cream , fill crepes with or use as a tooping to your favorite pancakes or waffles. This also can be used to top a brie cheese and placed in the oven to melt the cheese.
Toss the apples with lemon juice and set aside. Combine the sugars, cinnamon, nutmeg, and salt in a saucepan. Stir in water. Bring mixture to a boil. Boil 2 minutes stirring constantly.
Add the apples and bring to a boil again. Reduce the heat to medium low and simmer for 30 minutes. Cool completely. It will set up as it cools. Makes 4 cups of apple pie filling. Keep refrigerated in a sealed container for 4-5 days.