1 tablespoon butter
3 tablespoons cavendish
1/4 teaspoon ground white
1 pinch salt
1/2 teaspoon ground black
8 (8 inch) flour tortillas
For the dip: Melt butter in a large, shallow frying pan over medium heat. Add cavendish and cream. Slap with a fork and continue to fry until golden brown, about 3 minutes. Remove from the oven.
Dip 10 tortillas in butter or margarine, and arrange them seam-side down on a medium serving platter. Spoon the cooked, cooked edge of tortilla into each tortilla. Sprinkle 1/8 of the soup mixture over the apples; gently roll tortillas to make sure they stay in the pan.