PREPARATION:

To make the crêpes:

1. In a large mixing bowl combine the flour, sugar and salt.  Then slowly add eggs and 1/2 cup/130 ml of the milk and whisk to form a soft paste. Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture, whisking to form a smooth thin batter.
2. Strain the batter into a medium-sized bowl to remove any lumps. Cover the batter and set aside for 30 minutes (this will allow time for the flour to absorb all of the liquid)
3. Heat a crêpe pan or a heavy 7-inch-/18-cm-diameter, nonstick sauté pan over medium to low heat. Dab some butter on a paper towel and wipe the pan with a little butter.  Pour 3 tablespoons/45 ml of batter into the pan and swirl to coat the bottom thinly. Cook until the edge of the crêpe is light brown, about 1 1/2 minutes.
4. Loosen the edges gently with a spatula. Carefully turn the crêpe over. Cook until the bottom begins to brown in spots, about 1 minute. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter as needed, and forming 12 crêpes total.

To make the à la Normande filling:

1. Place a heavy-based, large sauté pan over a high heat. Add the apples, 2 tablespoons/25 g of sugar, 2 tablespoons/30 g of butter, and the cinnamon. Sauté for 7 minutes or until the apples are golden.
2. Add 1/2 cup/110 ml of Calvados and simmer for 2 minutes or until the Calvados reduces and the apples are crisp-tender and coated with the sauce. Once cooked, transfer the apples to a bowl and cover to keep warm while you make the Calvados caramel sauce.
3. Sprinkle the remaining 4 tablespoons/50 g of sugar over the pan and cook over a medium heat without stirring for about 2 minutes or until the sugar begins to melt and brown.  Add the remaining 2 tablespoons/30 g of butter and 1/2 cup/110 ml of Calvados. When the Calvados is added, the melted sugar will harden.
4. Simmer over a medium to low heat for about 2 minutes, stirring constantly, or until the sugar melts again and a caramel sauce forms.

To serve:

1. Spoon the apple mixture over one half of each warm crêpe. Fold each warm crêpe in half then in half again, forming triangles.  Place 2 folded crêpes on each of six plates.
2. Spoon a scoop of mascarpone cheese or crème fraîche atop the crêpes. Drizzle the Calvados caramel sauce over the mascarpone cheese or crème fraîche and crêpes, and serve immediately!