1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups milk
2 eggs, beaten
2 tablespoons butter

1 tablespoon butter
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 clove
1 tablespoon brown sugar
1 green apple, peeled and thinly sliced
4 ounces sharp cheddar, grated

1/2 cup water
1/2 cup sugar

1. Combine flour, sugar and salt. Whisk in milk until smooth, then the eggs.
2. Melt a portion of the butter in a non-stick skillet or crepe pan over medium heat. Pour a ladle full of batter into the center of the pan and gently swirl the pan to bring the batter to the edges.
3. Wait for the batter to set slightly, forming small bubbles on top and lightly browning around the edges. Flip and lightly brown the other side, then transfer to a warmed plate in the oven. Repeat with remaining batter.
4. Meanwhile, in a separate saucepan, melt remaining butter and add cinnamon, nutmeg, clove and brown sugar, stirring to combine.
5. In another saucepan, bring water and sugar to a boil, then reduce heat to medium and, stirring occasionally, cook until the water has evaporated and sugar has caramelized into a thick syrup.
6. When all crepes have been made, stir apples into the butter and brown sugar mixture and cook for about a minute. Assemble crepes by sprinkling a portion of the cheese in the center of the crepe and arranging a portion of the apple mixture over top. Fold in either sides and drizzle with caramel.

Makes 6 servings

Since I was screwed out a dinner with the water problems (and therefore also my next day's work lunch); and since this recipe actually requires 3 pans and an oven; and since I had planned on making these for dessert after the last 2 dinners and was too tired and lazy after stuffing my face, I will count this as a dinner in itself. It's certainly satisfying enough. This dinner was Apple Cheddar Crepes, with a nice little caramel sauce.

Previously on A Food Year I had created Savory Crepes with Hollandaise (and they were completely unfilled, what was I thinking?). It seems only logical to create a sweet counterpoint. Actually, this crepe sort of transcends borders between a savory and a sweet crepe. Perhaps that means I'll have to create a true dessert crepe in the future (such as crepes Suzette, perhaps? Sounds good to me.)

My oven and elements do not heat very evenly, so cooking a consistent crepe was a bit difficult, but I think in the long run things turned out for the best. The apple and cheese combination is a good one, like the Jam and Cheese Sandwich, which would make a nice themed "entree" for this meal. I will change my mind in the spring and summer, but autumnal fruits have always been my favorite. Pears would be nice in this as a substitute or in a combination with the apples. Cranberries, too.

This was my first attempt at ever making a caramel. I got so giddy when I saw the clear, boiling liquid turn into a thick, brown syrup that I completely forgot that it would continue to cook and then harden. So, my result was a basically inedible hardened sugar glass. However, I am now positive that those fancy sugar plates I've seen in restaurants (OK, in pictures and on television) are quite within my grasp now! It tasted good for the few seconds before it broke my teeth, but was surprisingly easy to clean off our plates.