In a mixing bowl, whisk together the flour, cinnamon, milk, melted butter, and eggs; mix well. Cover and refrigerate for 1 hour.
Spray an 8-inch nonstick skillet with cooking spray. Stir batter and pour about 2 tablespoons into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; flip and cook 15-20 seconds longer. Remove to a wire rack to cool.
Repeat with remaining batter, spraying skillet as needed. Stack cooled crepes, placing waxed paper or paper towels in between layers.
In a small bowl, mix the softened cream cheese, peanut butter, and jam until well combined. Spread on cooled crepes and roll, fold, or stack.
Cut melon into cubes. Mix together seeds, nuts, and raisins and place into 4 small containers (or bags).
Serve crepes with the nut mix, melon cubes, and carrots on the side.