Peel, core, and cut the apples into 1/2-inch dice. Set a large, heavy skillet over medium heat and melt the butter. Add the apples and sprinkle the sugar and brown sugar over them. Cook, covered, over medium-high heat, until the apples begin to soften, about 8 minutes. Uncover and continue to cook, stirring, until the apples are soft, 10 to 12 minutes. (The mixture will be boiling.) Stir in the vanilla and salt. Set aside to cool.
Heat the oven to 350°F and butter a large baking dish. Arrange the crêpes flat on a large work surface. Using a slotted spoon, remove the apples from the sauce and divide them among the crêpes, spreading them over the surface of each crêpe. Fold each crêpe to make a half moon and then fold in half again to create a thick triangle. Arrange the crêpes in the baking dish, overlapping them.
Bring the remaining sauce back to a boil. Add heavy cream and whisk until the boiling mixture has thickened and darkened again to brown. Drizzle about 1 Tbs. sauce over each crêpe (if there’s extra sauce, reserve it to serve at the table). Bake the crêpes until the filling is very hot, about 15 minutes. Serve warm with vanilla ice cream or whipped cream.
Make Ahead Tips
You can make the apples a day or two ahead; use a slotted spoon to remove them from the sauce, reserving the sauce. Cover both and refrigerate.
nutrition information (per serving):
without whipped cream or ice cream;
sat fat g
Photo: Joanne Smart & Martha Holmberg