In a medium pot add the chopped apples, cinnamon, butter and sugar, simmer until tender, stirring often on low heat, let the apples caramelize lightly, but do not let all the liquid evaporate.
FOR THE CREPES
While the apple mixture is simmering make the crepes.In a blender or food processor add the eggs, milk, water, butter, flour, sugar and salt, blend until smooth.
In a medium frying pan melt a little butter, add ½ a ladle of mix (¼ of the mix) and swirl to form a thin circle, cook 1-1 ½ minutes until crepe lifts easily from the pan, flip over to cook on other side about 45-60 seconds. Stack cooked crepes on a clean plate.
Fill the crepes with some warm apple pie filling, sprinkle with icing sugar and serve immediately. Enjoy!
Notes
Unfilled crepes will keep for up to three days in the refrigerator. The filling will also keep for a few days, but keep it separate from the crepes.