FOR THE FILLING
In a saucepan, boil milk and tea, cover and steep for 5 minutes and strain. Mix vanilla, yolks, sugar and corn starch together.
Temper the milk by adding hot mixture to yolk/sugar mixture slowly whisking all the while. Return to heat in saucepan. Simmer 5 minutes whisking constantly to avoid burning the bottom. Remove from heat, add butter and gelatin.
Cool to room temperature. Whip cream to soft peaks and fold together the cream and fennel mixture.
FOR THE CREPES
Mix all ingredients. Refrigerate for 1 hour. Spray non-stick. Place on medium heat. Add a thin layer of batter and cook until set. Flip with a spatula. Lightly brown the other side. Layer crepes in paper towel to cool.
Place filling on one half of the crepe. Fold in half and fold in half again to form a triangle. Top with apple, fennel and huckleberries. Dust with powdered sugar.