Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
Return to heat; brown on one side.
Invert pan over paper towel to remove.
Repeat with remaining batter.
In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
Toss apple slices with lemon juice, cinnamon and nutmeg.
Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
Serve with ice cream with caramel sauce drizzled over top.