• Follow the instructions for making the gluten free crepe batter.

Make the Salted Coconut Caramel:

• Add the coconut milk, maple syrup, and coconut sugar to a medium-sized sauce pan and bring it to a full boil. Allow mixture to boil, stirring frequently, until thickened, about 10 to 15 minutes.
• Add the vanilla extract, salt, and unsalted butter to the caramel mixture. Stir until combined, then remove caramel from the heat.
• Set aside until ready to use. Note that the caramel will continue to thicken the longer it sits.

Make the Apple Topping:

• Add all ingredients for the apple topping to a small saucepan and heat to medium.
• Bring to a full boil, reduce the heat slightly, and allow apples to cook at a full but gentle boil. Stirring occasionally, cook until most of the liquid is absorbed and apples have softened, about 8 to 10 minutes.

Make the Crepes:

• Take the crepe batter out of the refrigerator and let it come to room temperature (or close to it).
• Heat a medium-sized (9 or 10-inch) skillet to medium-low with just enough oil or butter to lightly coat the surface.
• Measure ¼ cup of the batter and pour it onto the center of the hot skillet. Immediately rotate the pan so that the batter is thinly covering the whole surface. Allow batter to cook until the edges begin to pull away from the pan and small air bubbles rise to the surface, about 1 to 2 minutes.
• Carefully flip crepe to the other side and add desired amount of cheddar cheese (I used about 3 tablespoons of cheese per crepe). Allow cheese to melt then transfer the crepe to a plate. Fold it into a rectangle and top it with desired amount of apple topping, salted caramel, and a dollop of whipped cream or plain Greek yogurt.
• Repeat for remaining batter and enjoy!