Apple Crepes

I had to try out a crepe recipe in France, and I stumbled across this one from cooks.com about two months ago.  Jason loves these, and he has asked me to make them several times.  If you just want to make the crepes, you can fill them with anything you want, even vegetables.  My girls like nutella and banana (a French classic) with whipped cream out of a can.  Try this recipe and think of us in France while you make it!

Crepes:
2 eggs
1 1/2 C. milk
1/2 t. salt
1 C. flour
2 T. melted butter

Filling:
8 apples, peeled and sliced (you can use any kind, but firmer is better so they don't get mushy)
3 T. butter
2/3 C. brown sugar
1 orange rind, grated (lemon or lime could be substituted, but orange is best)
1/4 C. raisins (optional, but not according to Jason)
pinch of cinnamon (this was my only addition to the recipe)

Directions:
Beat together crepe ingredients.  Heat a non-stick, medium-sized skillet over medium heat.  With a measuring cup, pour 1/4 C. to 1/3 C. of the crepe batter into the hot pan.  Tilt skillet to spread the batter around evenly.  Flip the crepe once it is no longer liquid on top, and it should be slightly golden in color. (I use a rubber scraper to loosen the sides from the pan.)   Cook the remaining crepes.  I can get about 10 crepes out of this batter amount in my skillet. 

Cook apples in a large saucepan until tender (do not overcook).  Add remaining ingredients. 

Place filling in the center of each crepe with a line of whipped cream (we just use the kind in a can).  Roll up, and top crepe with more whip cream and a touch of cinnamon.  I like to drizzle the plate with carmel sauce for a pretty presentation.