Make the crepe batter. Sift flour and salt into a bowl and then add the eggs and milk, then cider and beat until smooth
Heat a small heavy-based frying pan. Add a knob of butter & ladle in enough batter to coat the pan very thinly. Cook until crepe is golden underneath and flip it over & cook until golden. Repeat with remaining mixture to make 7 more.
Core the apples and cut them into chunky slices. Heat 15g of butter in a frying pan. Add the apples and cook until golden on both sides, then transfer the slices to a bowl.
Add butter to a pan, then when it has melted add the muscovado sugar. Add the apples to the pan and coat in the caramel. Drizzle the butterscotch sauce over the apples in the pan just so it is warmed.
Fold each pancake in half, then again to form a cone and stuff with the apples. Drizzle some more Butterscotch sauce for an extra indulgence.