another nice sweet crepe...
Cored, peeled, sliced apples (I like to use Granny Smith's)...
sauted in unsalted butter with cinnamon & nutmeg and some brown sugar til just slightly soft...
and some black currants (or any dried fruit, like cranberries/blueberries/cherries/raisins, etc)...
and roll the crepes...
add some rum to the mixture, if desired... or flambe the final rolled crepes, even better...
sweet crepes lend themselves to rum or cognac or brandy flambe's really well...

When I flambe them, I like to sprinkle the tops with a LITTLE white sugar...
(maybe a scant 1/4 tsp. on top of each rolled crepe, no more, probably less)...
so it just starts to carmelize into a fine light (tan'ish) crust...