Add all ingredients to a blender and blend until well combined. Allow batter to sit, refrigerated, for an hour. (This step is optional but allows the bubbles to settle and makes the crepes easier to flip.)

The batter should be like a very thin pancake batter, if batter is too thick add 1 to 2 tablespoons additional cider.

Place a crepe pan or 8" non stick skillet over medium heat. Brush pan with butter, pan should be hot enough for butter to bubble up immediately. Pour approximately 1/3 to 1/2 cup batter into the pan, swirling the pan until the batter coats the bottom. Allow crepe to cook 1 to 2 minutes on the first side, flip using an offset spatula, then cook an additional 30 seconds on the other side. The crepe should have golden brown spots. Remove crepe to a plate. Repeat with additional batter. The crepes can be stacked on the plate.

In a medium skillet, melt the butter. Add in the chopped apples and stir. Add in the flour and stir until the apple pieces are coated. Stir in the sugar, cinnamon, lemon juice, and 2 Tablespoons cider. Cook just until the apples soften, about 5 minutes. Add an additional tablespoon cider if needed to thin the liquid.

Spread 1 Tablespoon yogurt onto each crepe. Fold in half, then half again. Alternatively, roll the crepes. Top with apple filling.