2 (3 oz.) pkgs. cream cheese, softened
3 tbsp. sugar
2 tbsp. milk
1/2 tsp. grated orange peel
1/4 tsp. vanilla
16 Basic Dessert Crepes
1/4 c. finely chopped pecans
1 (29 oz.) can peach slices
2 tbsp. cornstarch
1/2 c. orange juice
2 tbsp. lemon juice
2 tbsp. butter

FOR FILLING: Blend cream cheese, sugar, milk, orange peel and vanilla.

TO ASSEMBLE: Spoon filling in center of unbrowned side of crepe; sprinkle with pecans. Fold crepe in half; fold in half again, forming a triangle. Repeat with remaining crepes. Drain peach slices; reserve syrup. In chafing dish or skillet blend syrup into cornstarch. Add orange juice, lemon juice and butter. Cook and stir until thickened and bubbly. Add peaches and crepes. Spoon sauce over; heat through. Makes 8 servings.

BASIC DESSERT CREPES:

1 c. all purpose flour
1 1/2 c. milk
2 eggs
2 tbsp. sugar
1 tbsp. cooking oil
1/8 tsp. salt

In bowl combine flour, milk, eggs, sugar, oil and salt; beat with a rotary beater until blended. Heat a lightly greased 6" skillet. Remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat, brown on one side. Invert pan over paper toweling; remove crepe. Repeat to make 16 to 18 crepes. Grease skillet.