In one bowl, mix together the flour, salt, cinnamon, ginger, allspice, cloves, and nutmeg. In another bowl, whisk together the eggs with sugar and vanilla extract, then pumpkin puree and melted butter, then milk. Make sure to whisk until thoroughly combined. Now slowly incorporate dry ingredients into wet, whisking along the way.

Let the batter rest for at least 30 minutes. When ready to make crepes, there are two methods. We did the easier way which is to use a crepe maker (the one we used is pictured below). With this, all you have to do is pour the batter in a container, and then dip the heated crepe maker into the batter, wait a minute and voile! It’s done!

The alternative method is to use a pan: heat a pan to medium high heat, add a small amount of butter, and ladle over some batter, swirling the pan to coat. In both methods, you know the crepe is ready when is starts to turn golden and crispy on the bottom and edges.

You can serve the crepes with whatever you prefer. We chose chocolate and fruit but you could also consider stuffing them with pumpkin-spiced cream cheese.