2 eggs
1/2 c. unsifted flour
1/2 c. milk
2 tbsp. water
1 tbsp. sugar
1 tbsp. butter, melted

In medium bowl, combine all ingredients; mix well. Over medium heat, heat crepe pan or small skillet; spoon in 2 tablespoons batter. Lift and tilt pan to spread batter evenly. Return pan to heat; cook until browned on one side. Remove from pan. Repeat with remaining batter. As crepes are cooked; stack between sheets of paper towel. Makes 6-8 crepes.

ORANGE FILLING:

2/3 c. (1/2 14 oz.) can sweetened condensed milk (not evaporated milk)
1/3 c. frozen orange juice concentrate, thawed
1/2 c. peeled, chopped fresh orange
2 tbsp. chopped toasted almonds
1 c. (1/2 pt.) whipping cream, whipped

In medium bowl, combine sweetened condensed milk and juice concentrate; mix well. Stir in oranges and almonds. Fold in whipped cream. Spoon about 1/3 cup filling into each crepe; fold crepe over. Serve with Chocolate Almond Sauce. Refrigerate leftovers.

CHOCOLATE ALMOND SAUCE:

2 (1 oz.) sq. semi-sweet chocolate
1 tbsp. butter
2/3 c. (1/2 14 oz.) can sweetened condensed milk (not evaporated milk)
3 tbsp. amaretto liqueur

In small saucepan over low heat, melt chocolate and butter; stir in sweetened condensed milk. Cook, stirring constantly until mixture thickens slightly; stir in liqueur. Remove from heat. Makes about 2/3 cup.