Apple Crepe Cake w/Sherry Custard

If you’re not into making this a crepe cake (which is literally just a bunch of crepes stacked on top of one another with a bit of filling between the layers), spoon a little of the applesauce into the center of the crepe, fold into a triangle, and bake to warm. I’d serve it either way for dessert or without the custard for a special breakfast. My friend Anne Pelloquin once referred to this applesauce as “Abra’s Very Serious Applesauce” because it is very serious in flavor.