Pumpkin Crepes with Pumpkin Cheesecake Filling

Description:

Ingredients:

For crepes:
2 large eggs
1 c. whole milk (or at least 2%) milk
½ c. water
⅓ c. canned pumpkin puree
4 tbsp. melted butter, slightly cooled
1 c. flour
½ tsp. cinnamon
½ tsp. pumpkin pie spice
¼ c. packed brown sugar

For filling:
1 - 8oz. container Mascarpone cheese, softened
½ c. canned pumpkin puree
¼ c. packed brown sugar
½ tsp. cinnamon
maple syrup for drizzling, if desired