Make the crepe batter first so it has time to rest. Combine the flour, eggs, milk, melted butter, granulated sugar, and salt in a blender and blend for 20 seconds until completely smooth. If mixing by hand, whisk the eggs and milk together first, then sift the flour in gradually while whisking to prevent lumps. Pour the batter into a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.

While the batter rests, make the filling. Beat the softened cream cheese in a medium bowl with a hand mixer on medium speed until smooth, about 1 minute. Add the pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and pinch of salt. Beat again until creamy and fully blended, about 1 more minute. Fold in the finely chopped candied ginger with a spatula. Taste and add a little more powdered sugar if you like it sweeter. Cover and refrigerate until ready to use.

When the batter has rested, heat an 8-inch or 10-inch nonstick skillet over medium heat. Add a small pat of butter and swirl the pan so it coats the bottom evenly. Pour in about 3 tablespoons of batter for an 8-inch pan or about 4 tablespoons for a 10-inch pan. Immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even round. It should set almost right away.

Cook the crepe for about 60 to 90 seconds until the edges look dry and lightly golden and the center no longer looks wet and shiny. Slide a thin flexible spatula under the edge and flip the crepe quickly. Cook the second side for just 30 to 45 seconds. The second side will be lightly speckled and paler than the first side, and that is completely normal. Slide the cooked crepe onto a plate.

Repeat with the remaining batter, stacking finished crepes on top of each other on the plate. They will not stick together. You should get about 10 to 12 crepes total depending on the size of your pan. Add a tiny bit more butter to the skillet every few crepes if needed.

To fill and serve, lay a crepe flat on a plate and spoon about 2 tablespoons of the pumpkin cream cheese filling down the center. Fold the sides over to form a rolled crepe, or fold in quarters like a triangle. Repeat with the remaining crepes and filling. Arrange on a serving platter and dust generously with powdered sugar right before serving.