Place milk, Coffee mate natural bliss Creamer, 3 tablespoons butter, eggs and flour in blender; cover. Blend until smooth.
Refrigerate for about 1 hour.
Brush medium, nonstick skillet with some of the remaining tablespoon butter. Heat over medium heat. Pour ¼ cup batter into skillet; swirl to coat bottom. Cook for about 1 ½ minutes or until edges are dry; flip over and cook for an additional 30 seconds. Repeat with remaining butter and batter. Stack crêpes between layers of parchment or wax paper.
Place granulated sugar, cornstarch and 2 teaspoons cinnamon in a medium saucepan; stir well. Stir in apples, water and lemon juice. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, for about 20 minutes or until apples are tender. Let cool slightly.
Spoon about ¼ cup apple filling on half of one crêpe; fold in half. Fold in half again to make a triangle. Repeat with remaining crêpes and filling.
Combine powdered sugar and remaining ½ teaspoon cinnamon in a small bowl. Pour into small strainer and dust crêpes. Serve immediately.
This recipe makes 8 to 10 servings, 1 crêpe per serving.