1. In a large bowl, whisk together milk, flour, eggs, sugar, salt, and butter. Cover and refrigerate at least 1 hour. Meanwhile, prepare apples.

2. Heat a large (12-inch) nonstick skillet over medium-high. Dip a folded paper towel into melted butter; wipe bottom of skillet. Pour 1/3 cup batter into skillet; swirl skillet so batter coats bottom with a thin, even layer. Cook until edges are dry, about 1 minute. Using a spatula, gently lift one edge of crepe, and grasping with your fingers, flip crepe over; cook 30 seconds. (Don't worry if the first one or two aren't perfect.)

3. Slide cooked crepe out of skillet onto baking sheet. Repeat with remaining batter, stacking crepes on sheet. (If making ahead, wrap in plastic, and refrigerate up to 1 day.)

1. In a large skillet, melt butter over medium. Add apples, lemon juice, sugar, cinnamon, and 1/2 cup water; cook until apples are soft, about 15 minutes.

2. Add cherries, and cook until they have plumped, 2 minutes. (If making ahead, transfer to a bowl; cover, and refrigerate up to 1 day. Bring to room temperature before serving.)

1. (If made ahead: Preheat oven to 350 degrees. Lay crepes in a single layer, slightly overlapping, on 2 baking sheets. Warm in oven 5 minutes, and remove.) Fold into quarters. Place 2 crepes on each serving plate. Top with apple mixture. Serve with sour cream, if desired.