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1
In a medium bowl, combine the flour and salt.
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2
Gradually whisk in the milk until smooth.
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3
Stir in the eggs just until blended, then add 2 tablespoons of the butter.
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4
Strain the batter.
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5
Set a 6-inch crepe pan or nonstick skillet over moderately high heat.
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6
Dip a paper towel into the remaining melted butter and lightly grease the pan.
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7
When it is hot, pour in 2 to 3 tablespoons of the batter and tilt the pan to evenly cover the bottom; pour any excess batter back into the bowl.
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8
Cook the crepre until lightly browned on the bottom, about 1 minute.
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9
Flip the crepe and cook it briefly on the other side, about 30 seconds.
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10
Turn the crepe out onto a plate and continue making crepes as described, lightly greasing the pan as necessary.
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11
you should have about 24 crepes.
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12
Spread 1 teaspoon of jam over each crepe; fold them in half and half again to make triangles.
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13
Arrange the folded crepes in a buttered baking dish and cover with a double layer or plastic wrap.
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14
Cover with foil and freeze for up to 1 month.
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15
To serve, preheat the oven to 400.
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16
Let the crepes thaw at room temperature for 10 minutes.
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17
Spread the pecan pieces in a pan and toast in the oven for about 5 minutes, or until fragrant.
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18
Remove and set aside.
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19
Remove the foil and the plastic wrap from the crepes in the oven for about 5 minutes, or until just heated through; do not overbake, or they will dry out.
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20
Meanwhile, make the sauce: In a medium nonreactive skillet, melt the butter over moderately high heat.
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21
Add the sugar and cook, stirring, until dissolved.
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22
Add the orange juice and boil over high heat until concentrated in flavor and reduced to 2/3 cup.
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23
Add the bourbon.
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24
Pour the hot sauce over the crepes and garnish with the pecans.
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25
Serve 3 crepes per person with some sauce and a scoop of vanilla ice cream.
