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.
Tips:
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.
