- 1 large tart apple such as Granny Smith, peeled, quartered, cored, and cut lengthwise into 1/4-inch-thick slices
- 1 1/2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon unsalted butter
- 2 large eggs
- 1/4 cup sugar
- 1/2 cup whole milk
- 1/4 cup amber rum
- 1/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 4 tablespoons sugar
- Toss apple with sugar and cinnamon. Heat butter in a nonstick skillet over moderate heat until foam subsides, then cook apple, stirring occasionally, until tender, about 5 minutes. Cool.
- Whisk together eggs, sugar, milk, rum, and oil, then whisk in flour and salt until batter is smooth.
- Stir apple mixture into batter. Heat 1/2 tablespoon butter in a 7-inch nonstick skillet over moderately high heat until foam subsides. Ladle about 1/4 cup batter into skillet, tilting skillet to coat evenly, and quickly separate any overlapping apple slices. Cook, shaking skillet occasionally to prevent sticking and reducing heat as necessary to avoid overbrowning, until crêpe begins to set, about 1 minute.
- Sprinkle 1/2 tablespoon sugar over crêpe, then flip. Tuck 1/2 tablespoon butter under crpe and cook over moderately low heat, shaking skillet occasionally, until bottom is browned and caramelized, about 2 minutes. Invert onto a plate.
- Wipe skillet clean with a paper towel and make more crêpes in same manner.