Here is the recipe for Basic Crepes. Peel, core and slice the apples. In a large skillet melt the butter. Add the apples, sprinkle with the sugar. Gently sauté the apples for 8-10, or until they are tender. Add the nuts and cognac. Cook for 1 more minute and set aside. Fold each crepe in half twice so it is triangular in shape. Arrange a desired amount of caramelized apples on each crepe. Sprinkle with confectioners sugar. Garnish with a spoonful of greek yogurt or ice cream.

In a medium saucepan, whisk together egg yolks and sugar until thick and palу. Add soft mascarpone and half of the cognac; mix until combine. In a big bowl beat whites with a small pinch of salt, until they just hold soft peaks. Gently combine egg whites and mascarpone mixture, do not overmix. In a small bowl combine cold espresso and the remaining cognac. Pour one ladyfinger at a time, soaking it no more then 3 second, otherwise they will be to soggy; transfer into a special dish. Repeat with 8 more ladyfingers and arrange in bottom of dish. When you have first layer of Savoiardi, pour over half of mascarpone mixture and spread evenly. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Remember, the layer of mascarpone always should be the last one. Cover you Tiramisu with a plastic wrap and chill in refrigerator for 6 hours, or overnight. Before serving sprinkle with a cocoa powder.