Apple And Hazelnut Crepes Flambée Recipe

For crepes: Combine eggs, milk, water, sugar, Calvados and melted butter in large bowl of electric mixer and blend well at medium speed.
Add flour and salt and beat until smooth.
Let stand about 1 hour.
Heat 1 teaspoon butter in 6-inch crepe pan or skillet over medium-high heat until melted and hot.
Add enough batter just to coat bottom of pan.
Cook crepe until underside is delicately browned, turn crepe over and brown other side.
Transfer to plate.
Repeat with remaining batter, adding more butter as necessary.
For filling: Melt butter in heavy 12-inch skillet over medium-high heat.
Add half of apples, 1/2 cup sugar and small pinch of salt.
Cook 8 minutes, turning apples occasionally with spatula.
Remove 8 slices and reserve for garnish.
Continue cooking apples (reducing heat, if necessary, to prevent burning) until well caramelized, about 10 to 20 minutes.
Carefully transfer to large bowl.
Repeat with remaining apples, sugar and salt.
Gently fold hazelnuts into apples.
For butter mixture: Cream butter and sugar in processor.
Add cider and 2 tablespoons Calvados and blend well.
Spread 1/2 teaspoon butter mixture on light side of each crepe.
Spoon 3 tablespoons apple mixture over lower third of each crepe and roll tightly.
Position rack in center of oven and preheat to 375°F.
Butter two 9 inch square baking pans.
Arrange crepes in prepared pans seam side down.
Spread remaining butter mixture over top (including edges) to prevent drying.
Place reserved apple slices over every other crepe.
Bake crepes, uncovered, until heated through, 15 minutes.