CREPES:

1 (6 oz.) pkg. (1 cup) chocolate chips
3 tbsp. butter
1 c. all purpose flour
1 c. sifted confectioner's sugar
4 eggs
1/2 c. milk
1/2 c. water
1 tbsp. vanilla extract
1 tsp. salt
Melted butter
Confectioner's sugar

ORANGE CREAM CHEESE FILLING:

3 (8 oz.) pkgs. cream cheese, softened
3/4 c. sifted confectioner's sugar
1/2 c. milk
2 tbsp. grated orange rind

Crepes: Over hot (not boiling) water, combine chocolate chips and butter; heat until chips melt and mixture is smooth. Remove from heat; cool slightly. In blender container, combine cooled chocolate mixture, flour, confectioner's sugar, eggs, milk, water, vanilla extract and salt; blend at medium speed until smooth (about 2 minutes), scraping sides of container when necessary. Brush a 6-8 inch crepe pan or skillet with melted butter. When butter begins to sizzle, pour about 3 tablespoons batter into pan; turn and tip pan immediately to coat bottom. Cook until top of crepe begins to dry (about 20 seconds); turn and cook a few seconds. Remove from pan. Repeat with remaining batter. Spread 2 level tablespoonfuls orange cream cheese filling over each crepe. Roll up jelly-roll fashion; place on a platter. Dust with confectioner's sugar.

Orange cream cheese filling; In a large bowl combine cream cheese, confectioner's sugar, milk and grated orange rind; beat until smooth and creamy