Cinnamon Pumpkin Breakfast Crepes, GF

I have 2 sons. The 4 year old usually has a Super Smoothie for breakfast (with homemade milk kefir and a few other nutrient dense ingredients). The 7 year old has a few different options that he prefers. We occasionally got through a "crepe" phase, and he likes the crepe rolled up with a few chocolate chips melted inside (I somehow get away with about 7 of the small "Enjoy Life" chocolate chips in a row, which are tiny....), maple syrup (which I make sure to spread around the edge so that it can be tasted in every bite), and I sneak in some MCT oil as well, held together with a toothpick. 

Cinnamon Spiced Pumpkin Crepes Makes 2 crepes:
(You can double the recipe, etc. if you want to make more crepes).
2 eggs
1/2 tsp vanilla (I use the Giddy Yoyo brand vanilla powder)
2 tsp Ceylon cinnamon (Ceylon cinnamon is the "true cinnamon")
3-4 tbl pumpkin puree (can also use squash or sweet potato)
2 tbl shredded coconut
2 tbl tapioca starch (or arrowroot starch) (Note: Instead of 2tbl tapioca, I may use 1 tbl tapioca, 1 tb; Collagen Hydrosylate and 1 tsp Gelatin. Or I may use 2tbl Collagen and 1 tsp gelatin - the gelatin helps to hold it together. I use the Great Lakes brand. Either way will work. The reason for the collagen or gelatin is that they are a source of protein, while tapioca is a source of carbs).
Ghee or butter for the pan
Toppings as desired: ie blueberries, chocolate chips, maple syrup, MCT

Mix crepe ingredients together in a bowl.  It should be easy to pour.
Melt ghee (or butter) in a small skillet on medium. Pour half of the mixture into a pan (about 1/3 cup per crepe). Tilt to coat the surface. Flip when edges lift easily and a spatula can easily slide under (about 2 minutes) and cook another minute or so. Top with your choice of toppings. Roll and secure with toothpick if desired.