In a blender, combine the eggs, milk, water, flour, cinnamon, ginger, cloves, and melted butter. Blend until smooth and homogenous. Chill the batter for at least 1 hour or overnight to enhance flavor and texture.

Heat a non-stick skillet over medium heat. Pour in a small amount of batter, swirling to create a thin circle. Cook for about 30 seconds until the edges lift, then flip and cook for another 10 seconds. Cool the crepes completely on a cutting board.

In a mixing bowl, beat the softened cream cheese and caramel sauce together until creamy and smooth. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

On a serving plate, stack your cooled crepes, spreading a layer of cream cheese filling between each one. After a few layers, drizzle a little extra caramel sauce. Continue stacking until all crepes are used, finishing with a generous layer of the filling on top. Sprinkle with crushed gingerbread cookies for garnish.