In food processor or blender, whirl 1 cup milk with melted butter, flour, eggs, Stevia In The Raw® and salt for 10 seconds, making smooth batter with consistency of heavy cream. Pour batter into measuring cup, cover with plastic wrap, and refrigerate 2 hours, or up to 3 days.
Heat crêpe pan or 6- or 7-inch non-stick skillet over medium-high heat until water flicked into it balls up. If batter has separated, re-blend, adding milk by the tablespoon if it has thickened.
Using paper towel, coat hot pan lightly with butter, using about 1/2 teaspoon. Holding pan in one hand, pour in 3 tablespoons batter, tilting and rotating pan to coat bottom. Cook until crêpe looks dull on top and bottom is golden, 1-2 minutes. Flip crêpe, and cook second side for 15 seconds. Flip crêpe onto a plate and cover loosely with foil to keep warm. Wipe pan lightly with more butter, add batter, and repeat, stacking the crêpes. Keep thinning batter as needed. Makes 12 crêpes.
In a small bowl, plump apricots in cider, 20 minutes. Mix in Stevia In The Raw®, and set aside.
In medium skillet, melt butter over medium heat. Add apples and lemon juice, increase heat to medium-high, and cook until apples are limp, about 4 minutes, stirring occasionally. Add apricot mixture, and cook until apples are soft and thinnest slices are translucent, 5 minutes. Scoop apples into a bowl and set aside.
Place a crêpe on a serving plate. Spoon on generous 1/2-cup filling and top with second crêpe. Stir yogurt until creamy, then use fork to drizzle in zig-zags over quesadillas. Serve immediately.