Place all the ingredients in a blender and blend until smooth.
Heat a non-stick skillet (or a lightly greased skillet) over medium heat. Pour about ΒΌ cup batter onto the pan, twirling the batter around to cover the whole bottom of the pan.
Cook for about one minute or until the batter gets darker, loosen the edges with a butter knife and flip the crepe.
Cook for about one minute more until brown the other side of the crepe.
For the filling:
Place the apples, the 3 tbsp maple syrup and the cinnamon in a saucepan and cook for 15 minutes over medium-high heat. Stir occasionally.
Serve the crepes with the apple filling, some frozen raspberries and extra maple syrup.
