CREPE MIXTURE:

2 eggs
2/3 c. milk
3/4 c. flour
2 tsp. cognac or brandy, optional
2 tbsp. melted butter
2 tbsp. sugar
1 tsp. vanilla

Combine all ingredients until smooth. Make shells like you would make manicotta shells. Yield 16-18 crepes.

FILLING:

5 oz. pkg. tapioca pudding
2 c. finely diced apples
1/4 tsp. brandy or rum flavoring
1/2 tsp. cinnamon
1 tbsp. butter
2 tsp. sugar

Prepare pudding as directed. Saute apples about 10 minutes. Add sugar and seasonings. Combine apples and pudding; mix well and chill. Makes enough filling for 8 dessert crepes.

Just before serving, divide mixture evenly on crepes and pocket fold. Serve with whipped cream and powdered sugar.