In a medium bowl, whisk two room temperature eggs until fully blended. Gradually add in 1 cup all-purpose flour, 1/2 cup water, and 1/2 cup whole milk, stirring until the batter is smooth and lump-free. Then incorporate 2 tablespoons sugar, a pinch of salt, 1 teaspoon vanilla extract, the zest of 1 lemon, and 2 tablespoons melted butter. Allow the batter to rest for 10–15 minutes for optimal texture.

Heat an 8-inch nonstick skillet over medium-low heat and lightly grease it with butter or oil. Pour about 1/4 cup of the crepe batter into the hot pan, quickly swirling it to create a thin layer covering the bottom. Cook for 1–2 minutes, or until the edges lift slightly and the bottom is a light golden brown. Flip the crepe gently and cook for an additional 30 seconds. Repeat this process with the remaining batter to make mouthwatering cherry crepes.

While your crepes cool on a plate, warm the cherry pie filling in a saucepan over low heat, or microwave it in a safe dish for about 30–45 seconds until heated through. Stir occasionally to ensure even heating.

Take a cooked crepe and place it on a serving plate. Spoon a generous amount of warm cherry filling down the center or one half of the crepe. Carefully fold the crepe over the filling, creating a lovely pocket. Serve immediately.