In a medium bowl, whisk together eggs, buttermilk and vanilla extract. Add sugar.
In a separate bowl, sift together cinnamon, flour and baking powder. Whisk into buttermilk mixture and stir in melted butter. If too thick, add more buttermilk until a pourable consistency. Allow batter to sit 10-15 minutes before making.
Heat a flat, non-stick pan over medium heat for 5 minutes. Grease lightly with oil or spray and pour about 2 oz of batter into the center of the pan. These crêpes will be thicker than usual crêpes. Cook for about 2-3 minutes, until edges brown. Lift crêpe gently with a spatula and flip over. Cook for 1 minute and remove from heat.
Sprinkle surface of crêpe with sugar and roll into a cigar shape. Repeat with remaining batter. Crêpes can be made ahead of time and warmed in the microwave. They also freeze very well.