In a bowl combine flour and milk, whisk until smooth.

Add 2 egg yolks plus 1 egg white and beat until well blended.

Stir in sugar and butter.

Let batter stand for 1 hour.

Fold in the remaining egg whites and beat to a soft-peak stage.

Pour 1 tablespoon butter into a hot crepe pan and coat the pan completely. Pour off any excess butter.

Add 1 1/2 tablespoons of batter to the pan and tilt until bottom is covered. Cook one minute, turn with a spatula, cook another minute.

Remove from pan and repeat the process.

To make filling: put cream cheese, orange juice, rum and sugar in bowl of electric mixer and beat until smooth and creamy. Fold in raisins and chill until stiff. Spread each crepe with about 2 tablespoons of filling and roll up, jelly-roll fashion. Set aside.

To make custard sauce: Heat butter in a skillet or chafing dish. Add cream, stirring. Add the egg and sugar, stirring constantly. If the pan gets too hot take it off the heat, but keep stirring. (If the mixture gets too hot you will have scrambled egg rather than custard.) As you stir, the sauce will thicken and reduce to about half its original volume. When thick enough to coat a spoon, set aside but keep warm.

To make the topping: Melt butter in a separate skillet or crepe pan. Add pecans and raisins and stir gently until they are warm. Add marmalade and cinnamon and stir and mash with a spoon.

Place crepes one by one in pan and turn once to heat them on all sides. To serve; cover bottom of each dessert plate with 1/4 cup custard, arrange 2 crepes in center of custard and finish with a spoonful of topping.