Blend all the crepe ingredients until the mixture is creamy and frothy. Cover and let it rest for 20 minutes.

Meanwhile prepare the filling: Melt the butter in a saucepan over medium heat. Add the butter and saute for 5 minutes. Pound the apple juice, sugar, vanilla and cinnamon and stir to combine. Cook for 15 minutes or until the apples have softened. Add the caramel sauce and stir to combine. Remove from heat.

Prepare the crepes: Heat the butter in a skillet. Ladle around ⅓ Cup batter onto the skillet and swirl to coat the whole skillet. Cook for 1 minute, carefully flip and cook for 1 more minute. Repeat the process with the rest of the batter.

Stuff the crepes with the caramel apple filling and fold. Drizzle with more caramel sauce and serve.