Crepes Calvados

To serve 8

4 Granny Smith or other tart apples
4 tablespoons unsalted butter
1/4 cup sugar
1 cup Calvados or other apple brandy
2 teaspoons fresh lemon juice
2 teaspoons cornstarch, dissolved in 2 tablespoons cold water
Ground cinnamon
Eight 8-inch dessert crepes
Confectioners sugar
2 cups heavy cream,chilled and whipped

Peel, core and dice enough apples to measure 3 cups. In an 8- to 10-inch skillet, heat the butter over moderate heat until it sizzles. Add the apples and granulated sugar. Stirring occasionally, cook the apples for about eight minutes or until they are lightly caramelized. Remove the skillet from the heat and carefullv add the Calvados, pouring it down the side of the pan. The brandy may ignite spontaneously; if not, avert your face, hold a long match just above the skillet and ignite the brandy. Gently slide the pan back and forth until the flames die.
In a small bowl, blend the lemon juice, cornstarch mixture and a pinch of cinnamon. Stir this mixture into the apples in the skillet. Top one crepe at a time with 3 to 4 tablespoons of the apple filling, roll up the crepe, and set it on a serving platter. Sprinkle the top with confectioners sugar. Serve the crepes with whipped cream, if desired.