For the crêpes:

1. Mix  all the liquids together: eggs, egg yolks, milk and vanilla.
2. Mix all the dry ingredients together: flour, sugar and salt
3. Pour the eggs mixture on the flour and mix well.

For the beurre noisette:

1. Put the butter in  small pan on medium heat. Let it melt and turn the heat off when it turns light brown. Do not let the butter turn black.
2. Pour the melted butter on the mixture and mix it well.

For the apple stuffing:

1. Remove the skin of the apples and cut them in small dices.
2. Put 1 Tsp of butter in the sauce pan. Wait until it becomes light brown before adding the apples. Stir it well and let the water from the apples and butter evaporate.
3. Once you see that the apples are well coated with butter, add 1Tsp of sugar to caramelize them. Keep stirring until the sugar has melted and put it aside.
4. In a different sauce pan, caramelize the sugar on medium heat by stirring without using a spoon from time to time. You can do so by doing circular motions with the pan. Don’t be afraid to turn down the heat or remove the pan from the stove to avoid burning the sugar.
5. Add the salted butter cut in pieces away from the stove.
6. Put the pan back on the stove on medium heat and add the whipping cream. It will harden first but don’t worry. Keep stirring and it will loosen up.
7. Put the caramel in the glass jar.