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1
Make the Crepes: Combine the flour, confectioners' sugar, and salt in a large mixing bowl.
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2
In a medium-size mixing bowl, combine the melted butter, milk, eggs, and vanilla and whisk until blended.
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3
Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps.
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4
Whisk until smooth.
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5
Lightly brush a 6-inch nonstick skillet with vegetable oil and heat over medium heat.
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6
When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter.
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7
Swirl the pan around to spread the batter evenly over the bottom.
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8
Return the pan to the heat and cook until lightly golden, 30 to 40 seconds.
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9
Turn the crepe over and cook the second side for about 15 seconds.
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10
Remove from the pan.
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11
Repeat the procedure until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together.
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12
Set the crepes aside.
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13
Make the Filling: Put the cream cheese in a medium-size mixing bowl and beat with an electric mixer until fluffy.
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14
Add the sour cream, confectioners' sugar, orange zest, orange juice, and vanilla.
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15
Beat to blend well, scraping down the sides of the bowl as needed.
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16
Put 3 tablespoons of the filling in the center of the lower third of each crepe.
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17
Fold the bottom of the crepe over the filling and roll up gently but firmly.
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18
Place the filled crepes on a large platter or baking sheet, cover lightly, and refrigerate for 1 hour.
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19
In a large saute pan over medium-high heat, melt the butter.
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20
Add the granulated sugar and pecan pieces and cook, stirring, for 3 minutes.
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21
Add the orange juice and cook, stirring occasionally, for 4 minutes.
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22
Add the orange zest and cook for 1 minute.
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23
Add the Grand Marnier and Triple Sec and simmer for 2 minutes.
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24
Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the orange sauce.
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25
Remove the crepes from the pan, set aside, and keep warm.
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26
Add the remaining crepes and cook for 1 minute, basting with the orange sauce.
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27
To serve, crisscross 2 crepes on each dessert plate and drizzle with the Orange Sauce.
