In a medium bowl, whisk together the room temperature eggs until smooth and combined. Add the flour and stir until just combined—some small lumps are fine at this stage. Gradually add the water and milk, whisking as you go to create a smooth batter without overworking it. Stir in the sugar, salt, vanilla extract, and lemon zest. Finally, drizzle in the cooled melted butter while stirring gently until fully incorporated. Let the batter rest for 10-15 minutes at room temperature; this allows the flour to fully hydrate and creates more tender crepes.

Heat an 8-inch nonstick skillet or crepe pan over medium-low heat for about 2 minutes until evenly hot. Lightly spray or brush the pan with oil or butter. Pour about 1/4 cup of batter from Step 1 into the center of the pan and immediately tilt and swirl the pan to spread it thin and evenly—you want a paper-thin crepe that covers most of the pan's surface. Cook for about 1-2 minutes until the bottom is set and very lightly golden, then carefully flip and cook the other side for about 30 seconds until just set. Transfer to a plate and repeat with the remaining batter, lightly greasing the pan between crepes. I find that once the pan is properly heated, the first crepe is often imperfect, so don't worry if it doesn't look perfect—use it as your test run.

While the crepes finish cooking or just before serving, gently heat the cherry pie filling in a small saucepan over low heat or microwave it for 1-2 minutes until warm throughout, stirring occasionally so it heats evenly. Place a cooked crepe on a serving plate, spoon a generous portion of the warm cherry filling down the center or onto one half, then fold the crepe in half or into quarters. Serve immediately while the crepes are still warm and the filling is hot.