Layers of Happiness

To make maple butter:
2 Melt butter in a medium saucepan over low heat.
3 Stir in sugar, water, pumpkin, maple syrup, cinnamon, and nutmeg, whisking until smooth and sugar dissolves. Set aside.
To make the crepes:
5 Into a large bowl, sift together flour and salt. In a small bowl or liquid measuring cup, whisk together egg, egg yolk, and 2 cups milk. Pour milk mixture slowly into flour mixture and fold in. Fold in the melted butter and vanilla extract. Stir until smooth and combined.
6 The batter should be the consistency of heavy cream. If not, add up to 1/2 cup more milk.
7 Spray a 6-inch skillet with nonstick spray and heat over medium-high heat. When skillet is hot, pour 1/3 cup batter to the center of skillet and tip/swirl skillet in a circular motion to spread batter into an even thin layer. Cook until the edges of the crepe start to peel off the sides of the pan. Flip and cook until the bottom is golden brown. Transfer to a plate and repeat with remaining batter.
8 Spread a thin layer of Nutella on each crepe and sprinkle with fresh berries and granola. Fold or roll crepe. Drizzle with maple butter and serve immediately.
9 Store leftover maple butter in an airtight container in the refrigerator for up to 2 weeks and reheat in microwave before using.