Crepes with apple and caramel

Nothing better than some apple crepes to welcome the autumn that is just around the corner. They are perfect for breakfast or a snack and so easy that you won't stop preparing them.

Ingredients:

For the crepes (it makes about 40 crepes so if you prefer you can make half the quantity)

• 150g flour
• 25g sugar
• 1 large egg and 1 yolk
• A pinch of salt
• 375 ml milk
• 25 g melted butter
• 1/2 tablespoon sunflower oil
• 1/2 tablespoon pure vanilla extract or vanilla paste
• melted butter to fry the crepes

For the filling

• 2 apples
• 1 tablespoon butter
• 1 spoon of sugar
• A pinch of cinnamon
• 2 tablespoons rum (optional)
• 1/2 teaspoon vanilla

For the salted caramel sauce:

• 200 g granulated sugar
• 50 ml of water
• 90 g salted butter cut into pieces
• 120 ml liquid cream
• 1 teaspoon salt

Preparation:

For the crepe batter, put the eggs, egg yolk, sugar and vanilla in a large bowl and beat well.

Add flour and beat. Now add the melted butter with the sunflower oil and mix well. We finish by adding Now we begin to add the milk little by little until everything is integrated. We add the poppy seeds and mix. We cover the bowl and let it rest for a minimum of two hours (I leave it overnight in the refrigerator).

To make the crepes, paint the surface of the pan (mine is 24 cm) with a kitchen brush with a little butter.

Place a 1/4 cup (60 ml) measure of batter on the pan. Let cook for 1 minute over medium heat. When the edges are golden brown, carefully turn the crepe over and let it cook on the other side for another minute. Place on a plate. Repeat the operation with all the crepe dough.

Wash and peel the apples and cut them into squares. Sauté in the pan with half a tablespoon of butter. Add a little cinnamon and let the juices evaporate.

For the caramel, in the same pan, toast the sugar with the water. When it is golden, add the butter and when it melts the cream. Let it cook until it thickens.

Fill the crepes with the apple and serve with the caramel.