In a mixing bowl, whisk together the room temperature eggs until smooth. Gradually add the all-purpose flour, then slowly incorporate the water and whole milk while whisking continuously to avoid lumps. Stir in the sugar, salt, vanilla extract, and lemon zest, followed by the melted butter. Let the batter rest for 10-15 minutes.

Heat a nonstick skillet over medium-low heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of the crepe batter into the skillet, swirling it to create a thin, even layer. Cook for 1-2 minutes until the edges lift and the surface is set but not browned. Flip the crepe and cook for an additional 30 seconds. Repeat until all batter is used, stacking the crepes on a plate.

While cooking the crepes, warm the cherry pie filling in a small saucepan over low heat or microwave for about 30 seconds, stirring occasionally.

To assemble, place one warm crepe on a plate, spoon warm cherry filling down the center, and fold the crepe gently. Serve immediately while warm.