To prepare the batter: Add the flour and salt in a medium bowl, stir together and create a well in the center. Add the eggs, beat the eggs with a fork slowly incorporating the flour as you go. The mixture will be thick once the eggs have been incorporated; add the milk a little at a time, making sure the liquid is incorporated before adding more (this will prevent the lumps). Add the melted butter and stir well. Let rest for around a half hour.

To cook the crepes: Heat up a crepe pan (or a skillet with rounded sides) over medium-high heat. Rub a little butter all over the surface. Once the butter has melted and is very hot, pour about 2-3 tablespoons of the batter onto the center of the pan, and, with a shaking motion, spread the batter around the pan as much as you can. Cook over medium heat or until the crepe is slightly golden on the bottom, about 2 minutes. Flip and cook for another minute or two. Transfer the cooked crepes in on a parchment-lined baking tray and keep warm in the oven as you cook the rest and prepare the apples.

To prepare the apples: In a small pan, heat the butter over medium-high heat and cook until melted, brown and it smells nutty, about 2 minutes. Add the apples, cook for 2 minutes then add the sugar (if using) and cook for another 2 minutes until the apples are tender.

To assemble: Arrange the crepes on a plate, folded any way you like, and top with half of the cooked apples. Drizzle with as much caramel sauce as you like and sprinkle with powdered sugar.