Whisk the eggs, add the flour, and very slowly, add water, until you reach a uniform mix.
Warm a non-stick pan and brush it with little oil, removing if necessary, the excess of oil.
Pour a small ladle of mix, by distributing it in a uniform way, in order to obtain a very thin crêpe.
When the crêpe edges detach from the pan, turn it back and let it shortly cook on the opposite side.
On each crêpe, arrange a sprinkle of Parmesan cheese and a pinch of cinnamon in powder, then roll the crêpe up.
Arrange crêpes in the plate, then pour some hot broth on them and serve immediately.