In a sauce pan add:
2 cups dark corn syrup
1 tablespoon butter
1/3 cup dark brown sugar
1/2 cup water

Bring to a boil. Boil for one minute. Add 1 cup chopped pecans and 1 teaspoon vanilla. Cook until thickened. Yields 1 pint of sauce.

Take one crepe; put about 1/4 cup of filling into crepe. Fold in half, then in quarters. Top with praline sauce. This can be made ahead and assembled just before serving.