Make the Crepe Batter: In a mixing bowl or blender, combine milk, pumpkin purée, egg, vanilla extract, brown sugar, cinnamon, nutmeg (if using), and salt. Blend or whisk until smooth. Gradually add flour and mix until no lumps remain. Let the batter rest while preparing the fruit.

Prepare the Pumpkin Whipped Cream Filling: In a chilled bowl, beat heavy cream until soft peaks form. Add pumpkin purée, powdered sugar, cinnamon, and vanilla extract. Beat gently until light and fluffy. Refrigerate until ready to use.

Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter into the pan, swirling to coat evenly. Cook for 1–2 minutes until the edges lift and the bottom is golden. Flip and cook for another 30–60 seconds. Transfer to a plate and repeat for remaining batter (makes 4–5 crepes).

Brew and prepare the coffee to your liking.

Spread a spoonful of pumpkin whipped cream filling inside each crepe and fold or roll. Serve with a side of fruit and coffee.