Mix the apples and spices together, cover and refrigerate for 1 hour.
Place all of the crepe batter ingredients together in a blender and blend on high for 10-12 seconds. Push down the sides if needed and blend again for 1-2 seconds. Refrigerate the batter for 1 hour, to 24 hours maximum.
When ready to cook, heat a medium skillet over medium-low heat and cook the apples with their juices for 6-8 minutes, or until soft. Set aside until ready to fill the crepes.
To make the crepes: Heat a small (8-inch) nonstick skillet over medium heat. Lightly butter the skillet.
Scoop the batter using a ¼ measuring cup. Turn the pan until the batter coats the entire surface.
Allow the batter to set and for the edges to dry up slightly and curl. Gently loosen the edges with the tip of a rubber spatula, then flip the crepe and cook for 10 seconds on the opposite side.
Slide the crepe out onto a plate and fill with the apple mixture in the center. Fold the two edges inward on themselves.
Drizzle ½ tablespoon of caramel sauce over each crepe.
Notes
WWP+: 4SmartPoints: 6*Optional ingredients not included in nutrition calculation.