2 granny smith apples
2 tablsp butter
50 gm brown sugar
½ teasp cinnamon
¼ teasp salt
170 gm caster sugar
1 teasp sea salt
60 gm water
1 tablsp golden syrup
120 gm double cream
60 gm unsalted butter
Peel and core each of the apples. Chop the apples and set them aside. It will be natural for them to turn brown and it won’t bother anything. If you don’t want this, toss them in a small amount of lemon juice.
In a medium sauté pan over medium heat, stir together the butter, brown sugar, cinnamon, and salt and cook just until the butter begins to bubble.
Add the apples, toss to coat, and cook 10 minutes.
Place the apple mixture in a bowl and set aside to cool.
Line up your crepes on a flat surface.
Spoon and spread some of the apple mixture over each crepe and then roll the crepes up to envelope the apples. Place the apple-filled crepes on serving dishes, drizzle with the Caramel Sauce, and serve.
FOR THE CARAMEL SAUCE
In a medium pot over medium heat, stir the sugar, salt, water, and corn syrup until the sugar dissolved and the liquid is clear.
Continue stirring the mixture until it turns amber in color, about 15 minutes.
Remove the pot from the heat and slowly and carefully stir in the cream. You will have a minor implosion when the cream hits the amber syrup.
Stir in the butter until the caramel is smooth and creamy. As it cools it will thicken.