In a medium-sized bowl, combine all of the crepe ingredients and mix with a whisk until no lumps remain in the batter.

Heat a small, non-stick pan.  Using a small brush, brush a small amount of vegetable oil, enough to lightly cover the bottom of your pan.  Pour 1 ounce of batter into the center, while simultaneously swirling the pan to spread evenly.  Cook for 30 seconds and flip.  Cook for another 15 seconds and put onto a plate and set aside.  Repeat until all your batter has been used.

To make the topping/filling:

Melt butter in a small non-stick skillet on low to medium heat.  Add apples, stirring occasionally until apples begin to soften (about 4 minutes).  Sprinkle with brown sugar and spices and continue to stir until the apples begin to caramelize, about 4 minutes.  Remove from heat.

To assemble, you can either fill each crepe with your apples, or fill with jam and top with apples.  This time, I had some delicious cinnamon pear preserves that I filled the crepe with, then topped them with the apples.  Dust with powdered sugar and serve.