For the cinnamon crêpes with caramel apples, first mix sugar, cinnamon, flour and 1 pinch of salt for the batter and whisk with the milk until smooth. Add the egg and let it swell for 20 minutes.
Thinly brush a coated frying pan with lard and heat. Pour only enough batter into the pan in a thin stream to just cover the bottom. Swirl frying pan as you do so. Cook crêpe over medium heat until lightly browned on both sides.
Keep baked crêpes warm on a preheated plate. Rinse apples and remove cores with an apple corer. Cut apples into slices about 3 mm thin and drizzle with lemon juice.
Heat a coated frying pan, add sugar and caramelize until golden brown. Deglaze with cider and bring to the boil until the sugar has melted. Add apple slices and steam briefly until soft. Turn over once. Place half of the apple slices on top of the crêpes and fold the crêpes into triangles. Arrange with remaining apples and dust with powdered sugar. Garnish the cinnamon crêpes with caramel apples with fresh mint leaves.