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RECIPES
3.
Heat the oven to 175°C (350°F) and butter a large baking dish.
4.
Arrange crepes flat on a large work surface. Using a slotted spoon,
remove the apples from the sauce and divide among crepes, placing
them on one side of each crepe. Fold each crepe over the filling to
make a half moon, then fold in half again to create a thick triangle.
Arrange filled crepes in the baking dish, overlapping them.
5.
Bring the remaining sauce in the skillet to a boil. Add the heavy cream
and whisk until dark and thick. Drizzle about 1 tbsp sauce over each
crepe. Bake until the filling is very hot, about 15 minutes. Serve with
vanilla ice cream or whipped cream and any remaining caramel sauce.
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