Sift together the flour and salt into a medium mixing bowl. Whisk in the eggs, egg yolk, and about 1 tbls. milk to form a smooth batter with pastelike consistency. Add the remaining milk and 1 tsp. vanilla, and mix well so there are no lumps. Melt 4 tbls. butter in a well seasoned or nonstick skillet and stir into the batter. Leave a film of butter in skillet for cooking crepes later. Let batter rest at room temperture for about 30 minutes. Heat the skillet thoroughly over medium low heat. Stir the batter, and carefully ladle about 1/4 cup batter into the skillet. Lift the skillet and rotate so that the batter spreads out and thinly coats the bottom and edges of the skillet. Return the skillet to the heat, and cook until the edges of the crepe are golden brown, lacy, and start to pull away from the skillet, about 2 minutes. Using a knife or an offset spatula, carefully turn the crepes over, and cook the other side until just golden, about 30 to 40 seconds. Slide the crepe out of the skillet, and place on a heat resistant plate. Cook the remaining crepe batter, stirring the batter still in the bowl as you work and stocking the finished crepes on top of one another. Heat oven to warm. Losely wrap aluminum foil over the plate of crepes, and place in the oven to keep warm. Peel, quarter, and core the apples. Cut each quarter into 1 inch cubes, and place in a medium mixing bowl. To the apples, add the lemon juice, lemon zest, cinnamon, and ginger, and toss well to coat. Melt the remaining 2 tablespoons butter in a 12 inch cast iron skillet over medium heat. Add sugar to skillet, and cook stirring occasionally, until sugar turns to an amber caramel, about 5 minutes. Remove skillet from heat if caramel starts to get too dark. Add apples and spices, and cook, turning apples over until soft and completely caramelized. Pour Calvados into a measuring cup, then pour into skillet, and ignite with a match. Carefully cook until flames die down, about 2 to 3 minutes, shaking skillet to toss the apples in the syrup. Remove apples from heat, let cool slightly. Meanwhile, combine the creme fraiche, remaining 1/2 teaspoon vanilla, and confectioners sugar in a chilled mixing bowl. Whip the mixture until light and fluffy and almost doubled in volume. Remove the crepes from the oven, and arrange on 6 serving plates. Spoon scant 1/2 cup of caramelized apples over each crepe, dust lightly with confectioners sugar, and spoon a generous amount of creme fraiche mixture over the apples. Fold the crepes over the apples and serve immediately. Recipe By : Martha Stewart Oct. 1996 Posted to FOODWINE Digest 29 Sep 96 Date: Sun, 29 Sep 1996 22:34:01 -0400 From: Eileen & Bob Holze NOTES : The crepes can be made several hours ahead and then filled with piping hot apples at serving time