Stir sugar with cinnamon and set aside. Stack 2 crepes on clean work surface. Spread some of pie filling down the centre of the crepe stack, leaving a small border on each end. Fold bottom of the crepe stack over the filling, then fold in the sides and fold again seam side down.
Melt butter in a large nonstick pan set over medium-low heat. Cook for 1 to 2 minutes per side or until filling is heated through and crepe is golden brown slightly crisp on the outside.
Sprinkle with cinnamon sugar and serve.
Serve with vanilla ice cream.
You can also use homemade crepes or substitute flour tortillas, using one per burrito and cooking for 3 to 5 minutes per side.