I forgot the thing I always forget. When I make crêpes, they work best if I get the Le Creuset skillet and grease in lightly but completely with butter, get it good and hot- a hair over medium, and then do not add more fat as I could. Dry and hot seems to be the secret to keeping crêpes from sticking. At least for me.
Today, I made half the recommended sauce for these crêpes, and added about 1 or so cups of chopped pecans. I also reserved some extra pumpkin from the can to substitute for one of the eggs in the traditional crêpe recipe. So where my traditional crêpe recipe calls for two eggs, the pumpkin recipe only has one. More details in the second link below.
The pumpkin filling and sauce:
http://angelfoodcooking.blogspot.com/2009/07/pumpkin-maple-crepes.html
The pumpkin crêpes:
http://angelfoodcooking.blogspot.com/2009/10/pumpkin-crepeslessons-learned-from-le.html
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