Orange Crêpes

Stir together the dry ingredients in a mixer bowl. In another bowl, beat together the melted butter, milk, eggs, and vanilla until blended. A little at a time, add the wet ingredients to the dry and whisk until smooth.

Brush an 8‑inch non-stick skillet lightly with vegetable oil and set over medium heat. When the skillet is hot, pour about ¼ cup of batter into the pan and swirl to coat evenly. Cook about 30 to 40 seconds until lightly golden. Flip the crêpe and cook 15 seconds more. Repeat with remaining batter. Stack crêpes between squares of wax paper to prevent sticking.

Beat cream cheese until fluffy. Blend in sour cream, confectioners’ sugar, orange zest, orange juice, and vanilla. Put 3 tablespoons of the filling in the center of each crêpe. Fold the bottom of the crêpe over the filling and roll up firmly. Cover crêpes and refrigerate for 1 hour.

Melt the butter in a large sauté pan over medium-high heat. Add the sugar and pecans and cook for 3 minutes. Add the orange juice and cook for 4 minutes more. Add the orange zest and cook for 1 minute. Add the Grand Marnier and Triple Sec and simmer for 2 minutes.

Add 8 of the filled crêpes to the pan and cook for 1 minute, basting with the orange sauce. Remove the crêpes from the pan, set aside, and keep warm. Add the remaining crêpes and cook for 1 minute, basting with the orange sauce. Drizzle orange sauce over the crêpes when serving.