To make the crepes simply put all dry ingredients into a bowl and stir with a whisk.
Process all wet ingredients (except the oil) in a food processor or blender.
Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine.
Let the batter rest for 5 minutes. Heat a little bit oil in a small/medium sized non-stick skillet (mine has an inside diameter of 5 1/2 inches).
Pour 1/4 cup of the batter into the skillet, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you flipped the crepe, cook for a further 1-2 minutes. After a while, the batter will get thicker, so you might need to add a splash of milk. Continue until you have no batter left.
To make the apple filling, put all ingredients in a skillet, stir and let simmer for a few minutes over low/medium heat.
Add a few tsp of filling on each crepe, roll it up and serve with a drizzle of caramel sauce (see recipe below). Enjoy!