Make the crepe batter. In a bowl, lightly beat the egg with the milk. Add the dry ingredients and stir to combine. Set aside.
Prepare the filling. Peel the apples, cut off the cores and slice thinly.
Caramelize the apples. Melt 1 tbsp. of butter in a pan. Add the apples and sugar. Cook over medium heat until the sugar starts to melt.
Stir and continue cooking, flipping the apples slices once in a while, until they are lightly browned.
Rinse out the frying pan (or use a new clean one) and cook the crepes. Pour just enough batter to cover the bottom of the pan. I used 1/2 cup batter for a 10-inch pan and I was able to make five crepes (my apple slices were enough for only two crepes through). Remember to tilt the pan in all directions immediately after pouring in the batter to allow it to spread evenly.
Place a pancake on a plate. Fill half with the apple slices. Sprinkle with a pinch of cinnamon powder.
Folder over the empty half of the crepe.
Drizzle with caramel (or chocolate) syrup or sweetened condensed milk and serve your breakfast crepes with caramelized apples and cinnamon.