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.

Preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan. In a medium bowl mix together cubed apples, lemon juice and zest; set aside. In an other bowl sift flour with salt, baking soda and baking powder. In a medium bowl, beat the eggs. Slowly add the sugar while whisking; continue until the eggs become pale. Pour in the oil, whisk again. Add honey, and flour mix until combine. Then follow by the apples and half of the nuts, mix well. Pour the batter into the mold and sprinkle with a remaining nuts. Bake for about 40-50 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Allow the cake to cool until it is just slightly warm or at room temperature. Sprinkle with a confectioners sugar.