• Prepare the crepe batter and cook the crepes according to this Crepe Recipe.
• If making the crepes the day before, stack them, place them in a freezer bag and store them in the refrigerator. If making them and serving them the same day, stack them on a place and keep at room temperature.
• Place the ground cinnamon, ground nutmeg, ground allspice and salt in a small bowl and stir to combine.
• Peel and chop the apples into 1-inch cubes. Place them in a bowl and sprinkle with the lemon juice and toss the apples to coat them.
• Melt the butter in a 12-inch skillet over medium heat, when it starts to bubble add the brown sugar and stir until the brown sugar-butter mixture until the sugar is thoroughly mixed in with the butter and just starts to bubble.
• Add the apples in a single layer, turn the heat up to medium-high heat and cook the apples until half the liquid is evaporated. When the apples are cooking at the beginning, they will release a lot of liquid, so the amount of liquid in the pan will increase by a lot. Add the spice mixture and stir to mix in the spices and continue to cook the apples until most of the liquid has evaporated and a thick syrup remains
• Occasionally stir the apples to make sure they don’t burn, but for the most part let them cook undisturbed so they caramelize but are still a little firm by the time the liquid is evaporated and they have start caramelize.
• Remove the apples from the heat and spoon them into a wide bowl. Scrape the pan to get all the syrup.

Assembling the Crepes

• There is not specific way to assemble this dessert. You can:

  - Spoon some of the apple filling on the lower half of a crepe and then roll the crepe into a cylinder. Top with sweetened whipped cream.

  - Place the apple filling in the center of the crepe and fold the crepes in half and top with whipped cream or ice cream.

  - Fold the crepes into quarters, spoon the apple filling on top, top with whipped cream, and sprinkle with powdered sugar.
• Spoon some of the apple filling on the lower half of a crepe and then roll the crepe into a cylinder. Top with sweetened whipped cream.
• Place the apple filling in the center of the crepe and fold the crepes in half and top with whipped cream or ice cream.
• Fold the crepes into quarters, spoon the apple filling on top, top with whipped cream and sprinkle with powedered sugar.
• Store leftover crepes in the refrigerator for 2 to 3 days and the apple filling in the refrigerator for up to one week. Both the crepes and the apple filling can be frozen and then thawed in the refrigerator when ready to eat.