Whisk together the eggs, milk, water, and melted butter in a bowl.

Sift in the flour, sugar, vanilla, and salt. Whisk until smooth and thin, like heavy cream.

Cover and refrigerate for at least 30 minutes (or up to overnight). This rest is essential for tender crepes.

While the batter rests, combine the applesauce and cinnamon in a small saucepan over low heat. Warm gently, stirring occasionally, until heated through. Keep warm until ready to serve.

Heat a nonstick skillet over medium heat. Add a small pat of butter and swirl to coat.

Pour about ¼ cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter into a thin, even layer.

Cook for 1-2 minutes until the edges lift and the top looks dry. Flip and cook for another 30 seconds.

Stack finished crepes on a plate. Repeat with remaining batter, adding butter to the pan as needed.

Lay a crepe flat. Spoon 2-3 tablespoons of warm cinnamon applesauce down the center. Roll up or fold into triangles.

Dust with powdered sugar and drizzle with honey if desired. Serve warm.