Kumquat-Pecan Crepes

3 lg Egg

1 1/2 c Pecans; diced

3/4 c Sugar

3/4 c Butter; room temp

3 T Cognac --TOPPING--

1/2 c Pecans; diced

1/4 c Sugar

1/4 c Butter; melted

1/2 c Cognac For filling: Seed, chop and pat dry kumquats, reserving

1/3 cup kumquat syrup. Combine eggs,

1 1/2 cups pecans,

3/4 cup sugar,

3/4 cup butter, kumquats and 3 tablespoons Cognac in processor or blender and mix well using on/off turns. Turn into bowl. Cover and freeze at least

1 hour. (Filling can be prepared ahead and frozen.) To assemble crepes: Generously butter two

7x11-inch baking dishes. Reserve

1/3 cup filling for sauce. Fill each crepe with about 1 1/2 to 2 tablespoons filling. Roll crepes up cigar fashion. Arrange seam side down in single layer in prepared baking dishes. (Can be assembled to this point 1 day ahead, covered and refrigerated, or frozen for several days.) Preheat oven to

350 deg. Sprinkle crepes with remaining pecans and sugar and drizzle with melted butter. Bake until bubbling hot, about 15 minutes. Meanwhile, combine

1/3 cup reserved filling,