Make the Pumpkin Crepe Batter:
In a medium bowl, combine 1 cup flour, 2 eggs, and 3/4 cup milk. Whisk until smooth. Then, add 1/4 cup canned pumpkin puree, 1 tablespoon sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon vanilla extract. Whisk again until combined. Stir in 2 tablespoons melted butter for richness. Let the batter rest for 15-20 minutes to hydrate the flour.

Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with melted butter or oil. Pour about 1/4 cup batter into the center of the pan and swirl to form a thin, even layer. Cook for 1-2 minutes or until the edges lift slightly. Flip and cook the other side for about 30 seconds to 1 minute. Continue until all the batter is used, stacking the crepes with parchment paper between layers.

Prepare the Cinnamon Mascarpone Filling:
In a medium bowl, whisk together 8 oz mascarpone cheese, 1/4 cup powdered sugar, and 1/2 teaspoon ground cinnamon. Add 1 teaspoon vanilla extract and 2 tablespoons heavy cream, then whisk until smooth. If the filling is too thick, add a little more cream to reach a spreadable consistency.

Assemble the Crepes:
Lay each crepe flat on a plate. Spread a generous amount of the cinnamon mascarpone filling across the center of each crepe, leaving some space at the edges. Fold the sides in and then roll from one end to the other, creating a neat cylinder. Repeat for all crepes.

Serve and Garnish:
Place the filled crepes on a serving plate. Drizzle with maple syrup, add a dollop of whipped cream, and sprinkle with chopped pecans or walnuts. Serve immediately while warm.