Preparation

• Crêpe batter:
  In a medium bowl, combine flour, oil, eggs, egg yolks,
  and 1/2 cup milk, beating until blended and smooth.
  Add remaining milk, whisking until batter is smooth.
  Strain batter into a clean bowl. Refrigerate, covered, for 2 hours or longer.
  Melt the butter over low heat, and mix into the crêpe batter.
  Flavor with vanilla or rum extract.
  
  Apple mixture:
  Peel apples. Core and slice thinly. Melt butter in a non-stick frying pan.
  Add apple slices. Sauté for 2 minutes over high heat.
  Add brown sugar and Calvados or apple brandy.
  Sprinkle cinnamon over cooked apples. Transfer to a bowl.
  
  Make apple crêpes:
  Heat a 7-inch non-stick skillet until a drop of water sizzles and rolls off.
  Pour in 2 tablespoons of batter, rotating pan to cover bottom of skillet evenly.
  Spoon 2 large tablespoons of prepared apple mixture over crêpe,
  spreading evenly over surface of crêpe.
  Pour enough batter to cover apples. Cook for a minute.
  Flip the pancake. Use a spatula if necessary. Cook till brown.
  Transfer apple crêpe to a greased baking tray.
  Continue cooking remaining crêpes.
  Can be prepared 2 hours ahead.
  Preheat oven to 400 degrees.
  Finish baking crêpes until apples are soft, 10 to 12 minutes.
  Place a crêpe on each plate.
  Top with vanilla ice cream and sprinkle with cinnamon.
  Serve at once.
  Note: as an alternative, use half apples, half pears.