In a mixing bowl, combine the flour, cinnamon, milk, butter and eggs; mix well. Cover and refrigerate for 1 hour.
Spray an 8 inch skillet with cooking spray. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, spray skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.
In a small bowl, mix the cream cheese, peanut butter, and jelly until well combined. Spread on cooled crepes and roll, fold, or stack.
Serve with almonds, raisins and carrots.