- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup pecan pieces
- 1 cup fresh orange juice
- 1 tablespoon grated orange zest
- 1/2 cup Grand Marnier
- 2 tablespoons Triple Sec
- In a large saute pan over medium-high heat, melt the butter. Add the granulated sugar and pecan pieces and cook, stirring, for 3 minutes. Add the orange juice and cook, stirring occasionally, for 4 minutes. 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 crepes to the pan and cook for 1 minute, basting with the orange sauce. Remove the crepes from the pan, set aside, and keep warm. Add the remaining crepes and cook for 1 minute, basting with the orange sauce.
- To serve, crisscross 2 crepes on each dessert plate and drizzle with the orange sauce.