Melt the butter in a large skillet and sauté apples for 3 minutes.
Add sugar and cover, reduce heat to med-low and cook about 3 minutes. Uncover, continue to cook until softened about 3 to 4 minutes, stirring occasionally.
Add vanilla, cinnamon and a pinch of salt and set aside to cool.
Caramel Sauce
In a medium saucepan, combine the sugar and water.
Cook stirring over high heat until the sugar dissolves.
Boil without stirring, occasionally brushing the sides down with a wet pastry brush until it begins to turn caramel colored, about 20 minutes.
Remove from the heat, slowly add the cream.
Stir in the butter.
Return to the heat and allow the caramel to heat through.
Assemble the Crepes:
Heat the oven to 350. Butter a large gratin dish.
Arrange crepes on a work surface. Place a spoonful of the apple mixture on one corner of the crêpe.
Fold each crêpe in half and then in half again to make a triangle. Arrange them in a dish overlapping slightly.
Drizzle half of the caramel sauce over the crepes.
Cover with foil and bake for 15 minutes. Serve with whipped cream, dust with powdered sugar or a scoop of ice-cream!
The remaining sauce can be refrigerated up to 7 days. Just reheat and you are good to go!