Warm the butter over a medium-low heat in a medium skillet/frying pan and add the apples. Stir to coat the apples in the butter and spread into an even layer. Cook for around 6 - 8 minutes, stirring now and then, until the apples are gently soft and the liquid has reduced to a thicker more caramel-like consistency. Set aside.
04To cook crepes: Warm a crepe pan, griddle or skillet/frying pan over a medium heat and brush lightly with oil or use a little butter (if needed - may not if it's a seasoned non-stick). Using a small scoop or measure, take approximately 1/4 cup (60ml) of the mixture at a time, or more for a larger pan, and swirl on the pan to create a thin relatively even layer. The best way is to hold it as you pour on in the middle, and rotate the pan to circle it round.
05Leave the crepe on the heat until the surface is dry and the edges start to gently brown and curl up. Flip over and cook a minute more on the other side. Remove from pan or flip over again, if needed, and add a spoonful of the apple filling, roll up the crepe and serve. Alternatively, you can place the crepes in a stack wrapped in a clean cloth while you cook the rest then add filling to all of them at the end. You can also add a little cream or ice cream to serve, or dust with powdered sugar.