Apple Pie Crepes with Pumpkin Spice Whipped Mascarpone

DIRECTIONS

1. To make the crepes, add 3 tablespoons unsalted butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5 to 6 minutes, then immediately remove from heat and set aside.
2. Combine eggs, milk, flour, salt, water, 2 teaspoons of vanilla extract, and 1 teaspoon of cinnamon in a blender or food processor.
3. Add the 3 tablespoons of browned butter and pulse for 30 seconds or until well-combined.
4. Place the crepe batter in the refrigerator for about 30 minutes. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
5. Meanwhile, prepare the apple pie filling. Heat a medium size skillet over medium heat, add the 3 tablespoons of salted butter.
6. Add the apples, brown sugar, 2 tablespoons of maple syrup, and 1 teaspoon of cinnamon. Cook until the apples are caramelized, about 8 minutes. During the last minute, add the vanilla and cook another minute.
7. Remove from heat and set aside, but keep warm or reheat before filling the crepes. There should be a bit of sauce left in the pan. Drizzle this over the crepes before serving.
8. To make the whipped mascarpone, add the mascarpone and heavy cream to the bowl of an electric mixer. Whip on high speed until soft peaks form, about 5 minutes.
9. Add 1 tablespoon maple syrup, 1 teaspoon vanilla and the pumpkin pie spice. Whip another minute until you have stiff peaks. Cover and store in the fridge until ready to serve.
10. To make the crepes, heat a 12-inch nonstick pan over medium heat. Add remaining 1 tablespoon unsalted butter or cooking spray (I like to use cooking spray) to coat.
11. Pour ¼ cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and then remove the crepe to a plate, spread a little butter on to the crepe while it's still warm.
12. Continue to make the crepes until all the batter is gone, covering the crepes with a towel as you work. Makes about 12 crepes.
13. To assemble, spoon the warm apple pie filling onto 1/3 of the crepe and roll the crepe up. Repeat with the remaining crepes.
14. Serve with the whipped pumpkin spice mascarpone and drizzle with any sauce left from cooking the apple. Dust with powdered sugar. EAT!! :)