Melt the butter in a skillet over medium low heat. Add the apples, ¼ cup apple cider, cinnamon and brown sugar and bring to a simmer. Mix 1 tbsp. apple cider with 1 tsp corn starch and add slowly to the hot apple mixture. Cook for another minute until the filling has thickened. Add fresh lemon juice and stir.
Allow mixture to cool slightly, then roll into crepes and garnish with more apple filling and Melissa’s caramel sauce.
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