Fried Apples: In a 10-inch non-stick skillet, melt butter over moderately high heat. Add the apples and cook for 3 minutes or until lightly browned, stirring frequently.
Stir in the brown sugar and cinnamon. Lower the heat to moderately low and cook covered for 2 to 3 minutes more or until apples are tender.
Crepes: Whisk all ingredients together in a bowl. Add milk until it reaches a very smooth, thin batter consistency.
In a 8 to 10 inch frying pan, heat pan over medium high heat. Once hot, add a teaspoon of butter, allow butter to melt quickly.
Pour a 1/4 cup batter into pan, tilt the pan with a circular motion so that the batter coats the surface of the bottom of the pan evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Cool.
Spread brie on 1/2 of crepe, spoon warm fried apples on brie. Fold crepe over, sprinkle with powdered sugar. Repeat with remaining crepes. Serve.