In a large bowl, mix together all of the crepe ingredients until fully combined.
Heat a tablespoon of oil on a large skillet. When the oil is hot, scoop 1/3 cup of batter onto the pan, and roll the pan around until the batter has coated the pan. Flip the crepe after 2 minutes and cook until the other side is light brown. Remove and repeat for the other crepes.
For the filling: On a medium skillet, heat the the butter until melted. Cook the apples for 1 minute, then add in the cinnamon, nutmeg, sugar and water and mix until fully combined. Cook for an additional 3-4 minutes, or until the apples are cooked and fragrant.
Place around 2 Tablespoons of filling in each crepe, and roll up. Enjoy warm, or place the crepes (without filling) in the fridge for later. They keep for up to 5 days covered in the fridge.