Instructions: Combine all crepe ingredients & beat until smooth. Refrigerate until thick.

Heat a small cast-iron skillet until a drop of water will sizzle. Grease skillet & pour in about 2 tablespoons batter; tilt & roll skillet so that batter covers the bottom; return to heat & cook until crepe is lightly browned. Drop crepe out of skillet onto paper towels. Continue for remaining batter. Fill crepes with orange filling: Blend all filling ingredients & spoon about 2 tablespoons filling on each crepe; roll up & place folded side down in oven-proof dish. Top with orange sauce: Combine sugar, cornstarch & blend in 2/3 cup orange juice. Heat remaining juice to a boil & stir in sugar mixture; cook & stir until mixture is thick. Remove from heat. Add butter & pecans. Top crepes & place all in 350 oven until sauce begins to bubble.

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