1. In a large bowl, whisk together the flour, sugar, cinnamon, and salt.

2. In another bowl, whisk eggs, milk, water, vanilla, and melted butter.

3. Slowly pour wet ingredients into the dry, whisking until smooth and lump-free.

4. Let the batter rest for 10–15 minutes to make tender crepes.

5. Heat a nonstick skillet or crepe pan over medium heat and lightly butter it.

6. Pour about 1/4 cup of batter into the center, swirling the pan to coat evenly.

7. Cook for 1–2 minutes or until edges lift easily and bottom is golden. Flip and cook another 20–30 seconds.

8. Transfer to a plate and cover to keep warm. Repeat with remaining batter.

9. In a bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin spice, and vanilla.

10. In a separate bowl, whip heavy cream to soft peaks. Fold into the pumpkin mixture until fluffy.

11. Spread or pipe pumpkin filling down the center of each crepe. Fold or roll crepes and top with whipped cream, syrup, and nuts.