Preheat oven to 400°. Set the figs and the pecans aside. In a large mixing bowl, mix together all remaining fig ingredients. Add the figs, and mix to cover. Make sure the cut sides are submerged in the mixture. Place figs, cut side down, in a greased baking dish, large enough to fit all 16 halves without overlapping.
Add the pecans to the bowls with the remaining Grand Marnier mixture. Toss and then pour the mixture, pecans included, over the figs. Cover with foil and place in oven for 20 minutes.
In a small bowl mix together all glaze ingredients. Set aside.
Whisk together crepe ingredients starting with 1 1/4 cup almond milk. I decided the batter was a little too thick and added about another 1/8 cup milk. Regardless, it will be thicker than a traditional crepe batter.
Heat a small skillet (7 1/2 in) to medium heat. Once hot, spray with cooking oil. Add enough batter to cover the bottom of the skillet, tilting the skillet as necessary to make sure it's evenly coated. Turn heat down, just a hair. Once the bottom is browned, flip and cook the other side. Repeat until you've used all the batter. Making sure to regrease skillet between crepes. If you are able, keep cooked crepes warm until ready to use.
To serve, lay a fig half on the middle of one side of a crepe, cut side up. Add a spoonful of pecans on top of the fig. Cover with another fig half, cut side down. Fold crepe over the fig. Drizzle with the powdered sugar glaze and then sprinkle with more pecans.
Serve with a scoop of vanilla flavored vegan ice cream, or whipped coconut cream. I used SoDelicious Vanilla Bean Coconutmilk Frozen Dessert, and over it poured about a teaspoon of Grand Marnier. Top either your ice cream or whipped cream with a sprinkle of cinnamon (optional). Enjoy!