In a small bowl, combine the pie filling, pecans and cinnamon. Spread 2 rounded tablespoonfuls down the center of each crepe; roll up tightly. Place in a greased 13-inch x 9-inch baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through. Meanwhile, in a microwave-safe bowl, combine the egg, cream, sugar and extracts. Cover and microwave at 50% power for 3-1/2 to 4-1/2 minutes or until thickened, stirring after each minute. Cool. Serve with crepes. Yield: 6 servings.