| 1 | For filling: seed, chop and pat dry kumquats, reserving 1/3 cup kumquat syrup. |
| 2 | Combine eggs, 1 ?cups pecans, ?cup sugar, ?cup butter, kumquats and 3 tablespoons cognac in processor or blender and mix well using on/off turns. |
| 3 | Turn into bowl. |
| 4 | Cover and freeze at least 1 hour. |
| 5 | (filling can be prepared ahead and frozen). |
| 6 | To assemble crepes: generously butter two 7x11-inch baking dishes. |
| 7 | Reserve 1/3 cup filling for sauce. |
| 8 | Fill each crepe with about 1 ?to 2 tablespoons filling. |
| 9 | Roll crepes up cigar fashion. |
| 10 | Arrange seam side down in single layer in prepared baking dishes. |
| 11 | (can be assembled to this point 1 day ahead, covered and refrigerated, or frozen for several days). |
| 12 | Preheat oven to 350 deg. |
| 13 | Sprinkle crepes with remaining pecans and sugar and drizzle with melted butter. |
| 14 | Bake until bubbling hot, about 15 minutes. |
| 15 | Meanwhile, combine 1/3 cup reserved filling, 2 tablespoons cognac and 1/3 cup reserved kumquat syrup in small saucepan and bring to simmer over low heat. |
| 16 | Warm remaining cognac in small saucepan. |
| 17 | To serve, arrange crepes on platter and top with sauce. |
| 18 | Ignite cognac and pour over top, shaking platter until flame subsides. |
| 19 | Serve immediately. |
