In a mixing bowl, combine the flour, cinnamon, milk, and eggs; mix well. Cover and refrigerate for 1 hour.
Melt butter in an 8-inch nonstick skillet.
Stir batter and pour 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry, then turn and cook 15-20 seconds longer. Transfer to a wire rack to cool.
Repeat with remaining batter, adding more butter to the skillet if needed. When cool, stack crepes between sheets of waxed paper or paper towels.
In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoons onto each crepe, then roll up.
Slice fruit and spoon over crepes. Garnish with a dollop of whipped cream if desired.