Crepes with Carmelized Apples

Mmmm.
In our house we call crepes "Ukrainian Pancakes". They are good for breakfast, lunch, or supper (as we had them last week!). Here is a recipe I got from my mom, which she wrote on it: "crepes from French cooking show". I have halved the orignal recipe; my version made about 14 crepes (2 adults and 1 child). Double the recipe for a larger group.

Crepes
1 cup flour
1 and 1/4 cup milk
2 eggs
1 tbsp butter

*I ran out of white flour, so 1/4 of my flour was whole wheat, and it did not alter the taste or cooking times of crepes.

Beat ingredients together. They can sit for hours or be used immediately. The batter should be thin. Butter the frying pan lightly. Heat the pan on medium. Pour about 2 tbsp of batter into the pan, tilting the pan so the batter spreads. When the crepe is not 'wet' looking on top anymore and looks 'set', flip and cook on other side for 30 seconds. Remove to plate, continue with rest of batter. I put new butter in pan for every crepe. They can be stacked without sticking to eachother.

Carmelized Apples
Before making the batter, chop up 1.5-2 apples (peeled). Heat on low 2 tbsp butter (lots of butter in this meal!) and add apples. Cook for half an hour or so, the apples will verrrry slowly carmelize and be super yummy.
We place the apples inside the crepe and roll. Mmmmm.

Leftover crepes
The next day, crepes can be filled with anything. Great for tots: I spread PB&J on it, rolled, and gave to Missy for lunch.