Ingredients

1/2 cup butter or margarine
8 large apples, peeled and sliced
1 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Juice of 1 lemon
16 8-inch crepes (from your favorite recipe)
1 cup sliced almonds, toasted
Hot Caramel Sauce
1 1/4 cups sugar
1/2 cup water
1 cup heavy cream
1/2 teaspoon vanilla

Directions

Melt butter in large, heavy skillet. Add apples and toss carefully to coat with butter. Add sugar and saute apples until just tender, keeping their shape as much as possible. Add cinnamon, nutmeg and lemon juice. Pour off any excess liquid. Reserve about 8 slices for garnish.

On a heat-proof serving platter, place a single crepe, brown side up. Spread about 2 tablespoons of apple mixture over crepe. Sprinkle a few almonds over apples. Repeat until all crepes are used. Top with reserved apple slices. Cover with aluminum foil and heat in a low oven (225-250 F.) until warm. Serve with Hot Caramel Sauce.

For sauce: Combine sugar and water in heavy skillet and cook, stirring occasionally, over low heat until sugar melts. Raise heat and cook until sugar caramelizes and turns a deep mahogany brown. Stand back (in case mixture splatters) and slowly pour in cream. Stir over low heat until smooth, then mix in vanilla. Makes about 2 cups.