1
: Sautée apples in butter and ¼ tsp (1 mL) ground cinnamon, until slightly softened.
2
: Beat cream cheese, sweetened condensed milk and vanilla until smooth.
3
: Spread 1 tbsp (15 mL) mixture down the centre of each crepe; top with about 2 tbsp (30 mL) warm escalloped apples. Roll up, and place, seam side down, in a serving dish.
4
: Stir remaining cinnamon into remaining cream cheese mixture; dollop over filled crêpes, and sprinkle with toasted pecans.