Before you begin, soften cream cheese and melt butter. Begin to slowly heat oil in skillet over medium/low heat.
While the oil is heating, add melted butter, eggs, water and milk and mix well.
Add flour to the mixture and whisk until fully incorporated and a runny batter is created.
Spread the oil out in the bottom of the skillet if it has not already done so. Add approx. 1/4 c. batter and swirl the skillet to help it spread and thin out to the size of the pan itself.
Cook each crepe for around 30-seconds then flip and repeat for the other side. This batter will cook very fast so be sure to work quickly. Each crepe should be slightly browned around the edges, but not burnt. Set aside when finished.
Filling
In one mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, combined the heavy cream and powdered sugar. Beat until stiff peaks form. Add heavy cream mixture to cream cheese and beat until fully combined and smooth. Remove 1/4 of this mixture and set aside for topping the crepes with.
Fold pumpkin puree into the filling mixture. Begin with 4 tbsp and taste. If you prefer a stronger flavor, add more 1 tbsp at a time.
Once you've reached your preferred pumpkin flavor, add 1 tsp pumpkin pie spice. Mix well until spices are fully incorporated. Taste test and adjust seasoning if you prefer a stronger flavor.
Assembly
Scoop a heaping amount of filling onto the center of each crepe. Spread out to cover the entire center in a line.
Fold one end of each crepe inside to create a bottom and roll each one to close. Top with the reserved filling, cinnamon and more pumpkin pie spice if desired.
Notes
Nutrition information is auto-calculated and may not be accurate. Please use discretion if you follow a specific diet.
If you are going to freeze these pumpkin spice crepes, you'll need to decide if you'll be eating them warmed or cold. If cold, you're fine to fill and freeze using the instructions above.However, if you would prefer them warmed, make the filling and freeze it separately from the crepes themselves. This filling will melt when exposed to heat.
Extra filling may be frozen without issue. Freeze normally in an air tight container up to 3-months. Thaw fully and re-whip before using.