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1
For filling:
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2
Seed, chop and pat dry kumquats, reserving 13 cup kumquat syrup.
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3
Combine eggs, 1 1/2 cups pecans, 3/4 cup sugar, 3/4 cup butter, kumquats and 3 tablespoons Cognac in processor or blender and mix well using on/off turns.
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4
Turn into bowl.
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5
Cover and freeze at least 1 hour.
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6
(Filling can be prepared ahead and frozen.)
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7
To assemble crepes:
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8
Generously butter two 7x11-inch baking dishes.
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9
Reserve 13 cup filling for sauce.
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10
Fill each crepe with about 1 1/2 to 2 tablespoons filling.
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11
Roll crepes up cigar fashion.
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12
Arrange seam side down in single layer in prepared baking dishes.
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13
(Can be assembled to this point 1 day ahead, covered and refrigerated, or frozen for several days.)
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14
Preheat oven to 350 deg.
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15
Sprinkle crepes with remaining pecans and sugar and drizzle with melted butter.
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16
Bake until bubbling hot, about 15 minutes.
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17
Meanwhile, combine 13 cup reserved filling, 2 tablespoons Cognac and 13 cup reserved kumquat syrup in small saucepan and bring to simmer over low heat.
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18
Warm remaining Cognac in small saucepan.
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19
To serve, arrange crepes on platter and top with sauce.
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20
Ignite Cognac and pour over top, shaking platter until flame subsides.
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21
Serve immediately.
