(Thick Crêpes with Sautéed Apples)

These crêpes—chewy and thick—look like American pancakes, defying conventional expectations of the way crêpes should look. Whisk together 1⁄4 cup warm milk, 1 tsp. active dry yeast, and 1 tsp. sugar in a bowl; let foam, about 10 minutes. Whisk in 1 1⁄3 cups flour, 1 tbsp. sugar, 1 tsp. ground cinnamon, and 1/4 tsp. salt. While gently whisking, drizzle in 3⁄4 cup warm milk; continue whisking until just combined. Beat 1 room-temperature egg with an electric mixer in a bowl until thick and airy, 4–5 minutes. Gently fold egg into batter. Cover batter; let rise in a warm spot for 3 hours. Melt 6 tbsp. butter in a large skillet over medium heat. Add 6 cored small red apples, such as gala, each cut into 6 wedges. Cook, turning once, until slightly softened, 8–10 minutes. Add 6 tbsp. sweet hard apple cider and sprinkle 1⁄4 cup sugar over top; cook until tender and sauce is thickened, 5–6 minutes more. Melt 1 tbsp. butter in a large nonstick skillet over medium heat. Wipe off excess. Working in batches, pour about 1⁄4 cup batter into skillet to form a 4"-wide cake. Cook, flipping once, until puffed and golden brown, 10–12 minutes total. Spread a dab of butter both sides of crêpe; briefly cook again on both sides until lightly crisp. Top with apples and sauce. Dust with confectioners' sugar. Serves 8.