Mix the eggs, milk, melted butter, salt and flour in a blender. Process until mixture is smooth. Chill for 3 hours. Heat a crepe pan or a small skillet. Brush it lightly with melted butter or vegetable oil. Spoon 2 T. of the batter in the pan and swirl to coat pan evenly. Cook for 1 minute or until light brown. Turn and brown the other side. Stack the crepes with waxed paper between them. Mix the cream cheese, pie filling, and powdered sugar in a bowl. Spread over each crepe and roll up. Spoon a small amount of warm Caramel Sauce over a dessert plate. Put 2 filled crepes over the Caramel sauce. Put a dollop of whipped cream over the crepes. Drizzle a small amount of the caramel sauce over the whipped cream. Arrange 3 or 4 apples slices in a fan on the side of the plate for garnish. Repeat for the remaining crepes. To make the Caramel sauce, heat the sugar in a pan over medium heat. Gently shake the pan until the sugar is a caramel color. Whisk in butter until almost blended. Whisk in cream. Bring to boil. Remove from heat and stir with a wooden spoon until all of the sugar is dissolved. Let stand until completely cooled. Store in airtight container in refrigerator. Reheat 2 Tbsp. per serving in top of double boiler or in microwave bowl in microwave.