Add your eggs, butter, flour, milk, water, sugar, vanilla, pumpkin puree, pumpkin spice, cinnamon and salt to a blender.
Cover and blend on low speed until everything is mixed together well. Scrape the sides down as needed.
Place batter in an airtight container and place in the fridge for 1 hour, up to overnight. (This helps make the crepes extra light and smooth, but you can skip this step if needed)
Heat a large nonstick skillet (about 8 inches) and spray with nonstick spray or spread with butter.
Pour about 1/4 cup batter into the pan and swirl the pan around slowly to spread the batter to cover the whole bottom of the pan thinly.
Cook for 30-60 seconds until the edges start to brown and the crepe releases from the pan.
Flip the crepe over and cook for another 20-30 seconds.
Fill the crepes with your choice of filling and roll up and serve.