Preheat oven to 350°F.

Generously coat a baking sheet with butter. Set aside.

In a large bowl, add eggs, flour, and salt. While stirring, add milk a little at a time to make a smooth paste with no lumps.

Whisk in 2 tablespoons melted butter.

Place a 5 or 7-inch skillet over medium heat.

When skillet is hot, ladle or pour just enough crepe batter to cover the pan bottom with a think layer and quickly rotate the pan to distribute batter evenly. Cook until the edges of the crepe curl up and brown slightly, about 1 to 2 minutes.

Using two spatulas, flip it over and cook the other side for 1 to 2 minutes.

Remove to a plate

Spoon about 1/4 cup apple pie filling down the center of a cooked crepe.

Roll up the crepe.

Place crepe on the prepared baking sheet, seam-side down.

Repeat until all batter is cooked, crepes are rolled and placed on baking sheet.

To a medium bowl, add honey, cinnamon and 1 tablespoon hot melted butter. Stir with a fork until well combined.

Pour honey mixture over prepared crepes.

Place in preheated oven. Bake 5 to 8 minutes, or until the crepes are warmed through.

Remove from the oven and transfer to individual plates.

Drizzle crepes with pan sauce.

Serve hot with vanilla ice cream and remaining apple pie filling and sprinkled with a bit of cinnamon.