1/4 cup (60 milliliters) water + 2 tablespoons (30 milliliters)
1/2 cup (120 milliliters) brown sugar
1/4 teaspoon (1.25 milliliters) cinnamon
1 teaspoon (5 milliliters) vanilla extract
1-1/2 teaspoons (7.5 milliliters) cornstarch
Maple syrup, for serving
To make the crepes, add eggs, egg whites, milk, flour, salt, and melted butter to a blender. Blend until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate one hour to overnight.
Meanwhile, to make the stewed apples, melt butter in a skillet. Add apple slices and drizzle lemon juice on top. Cook two minutes, stirring. Add 1/4 cup (60 milliliters) water, brown sugar, cinnamon, and vanilla extract, and stir, cooking on low heat.
In a small bowl, whisk together the cornstarch with the remaining water. Pour into skillet. Bring mixture to a boil. Turn off the heat and simmer 30-60 seconds until thick. Remove from heat.
Remove crepe batter from fridge. Put a small amount of butter in a non-stick skillet. Add 1/4 cup (60 milliliters) of batter to the pan and swirl to coat. Cook until the edges become crispy. Carefully flip. Top with stewed apples. Then place cubes of Cheddar into the apples. Fold either side. Transfer to an oven-safe plate and keep warm in the oven.