Start by melting 2 tablespoons of unsalted butter in a small saucepan over medium heat. Stir occasionally for about 2-3 minutes until it turns a lovely golden brown and emits a nutty aroma. Remove from heat and let cool slightly.

In a blender, combine 1 cup of all-purpose flour, 2 tablespoons of cane sugar, 1 teaspoon of ground cinnamon, 1 cup of canned pumpkin puree, 1 cup of almond milk (or dairy milk), 2 large eggs, and 1 teaspoon of vanilla extract. Blend on high until smooth and creamy, approximately 30 seconds. Pour in the cooled browned butter and blend briefly to incorporate.

Heat a lightly greased non-stick skillet over medium heat. Pour about 1/4 cup of the pumpkin batter into the center, spreading it evenly into a circular shape. Cook for about 1 minute, or until bubbles form. Flip and cook for another 30 seconds, until golden brown. Repeat for remaining batter.

In a mixing bowl, whisk together 1 cup of mascarpone cheese and 1/4 cup of almond milk (or additional dairy milk) until smooth. Gradually mix in 1/4 cup of powdered sugar until creamy.

Spread a generous layer of the mascarpone filling over one half of a crepe, then fold or roll it. Repeat with remaining crepes. Serve warm, possibly garnished with powdered sugar and a dash of cinnamon.