Crêpes with Orange Cream and Pecans

1 recipe Dessert Crêpes

2-3 oz pkg cream cheese, softened
3 Tbsp. raw sugar
2 Tbsp. milk
½ tsp. orange peel, freshly grated
¼ tsp. pure vanilla extract
¼ cup pecans, finely chopped
2 Tbsp. cornstarch
½ cup orange juice, freshly squeezed
2 Tbsp. lemon juice, freshly squeezed
2 Tbsp. butter

Blend cream cheese, sugar, milk, orange peel and vanilla.

Spoon filling in center of unbrowned side of crêpe, sprinkle with pecans. Fold crêpe in half, fold in half again, forming a triangle. Repeat with remaining crêpes.

Drain peach slices, reserve syrup. In chafing dish or skillet blend syrup into cornstarch. Add orange juice, lemon juice, freshly squeezed and butter. Cook and stir until thickened and bubbly. Add peaches and crêpes. Spoon sauce over, heat through.

Makes 8 servings.