Make the Pumpkin Butter. Combine all the ingredients except the heavy cream in a sauce pan and stir to combine. Let cook about 8 minutes while stirring to thicken and cook down a little. Taste and add more honey or maple syrup or spices if desired. Let cool completely. Keep chilled until ready to use. This can be made several days ahead of time. Once ready to use, whip the heavy cream until stiff peaks form and then fold into the pumpkin butter until all white streaks are gone. Taste and if you desire a sweeter filling add more honey or maple syrup.

For the Crepes

• Combine all the ingredients in a blender and blend on low until well mixed. Let sit in the refrigerator at least an hour up to overnight to settle the bubbles. Bring to room temp before making the crepes and stir very slowly. Heat a crepe pan and add either a little butter or coconut oil to keep the crepe from sticking. Pour in a scant ⅓ c batter with one hand while holding on the handle of the pan with the other to swirl the batter around in a thin layer. Cook for about 1-2 minutes until the crèpe is set, using a long offset cake spatula carefully flip the crepe and cook another 30 seconds. Transfer to a plate. Repeat with remaining batter until all the crepes are done and have each crepe separated by a piece of wax paper to keep them from sticking together.

For the syrup

• Lightly toast the pecans in sauté pan over low heat being careful not to burn. Once cool enough to handle roughly chop them. In a sauce pan add the butter and melt over medium heat. Add the toasted pecans and spices and stir then add the syrup and bring to a boil. Boil for 2-3 minutes until starting to thicken. Let cool slightly before serving

For assembly

• Take one crepe and spoon about ⅓ cup filling down the middle and then roll the crepe up and place seam side down on a plate. Top with a dollop of the pumpkin butter and spoon a few teaspoons of the syrup on top. Serve immediately.