In a bowl, mix together the flour, spice and salt, then set aside.
In a separate bowl, beat the eggs, milk, pumpkin, butter, and vanilla until well incorporated.
Slowly pour the wet ingredients into the dry and mix until there are no lumps. Place in the refrigerator while your griddle heats.
Heat a 10-inch or 12-inch griddle on medium heat. Lightly coat the griddle with butter or oil (I used cooking spray).
Take out your batter and place ¼ cup in the middle of the griddle and working quickly, spread the batter so that it evenly coats the griddle. Cook for about a minute, then turn the crepe and cook for another minute on the other side. Place on a paper towel, and put another paper towel over the crepe.
Repeat with the remaining batter, placing the crepes on top of one another using paper towels to separate them.
Make your filling. Beat the cream cheese until smooth. Add in the powdered sugar, salt, cinnamon, and ground ginger and beat well. Mix in the diced ginger and vanilla and mix. Gently fold in the whipped cream.
Spread some of the filling (I used about two heaping tablespoons) over ¼ of a crepe. Fold the crepe in half to form a semi circle, then in half again to form a triangle over the filling. Repeat with the remaining crepes. Top with shaved chocolate if desired!
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