Combine egg, milk, 1 tablespoon melted butter, and flour; beat smooth.
Lightly grease a 6-inch skillet; heat.
Remove from heat and pour 2 tablespoons of batter into skillet; quickly tilt pan from side to side till batter covers bottom.
Return to heat; brown crepe on one side only.
To remove crepe, invert skillet over paper toweling.
Repeat with remaining batter to make a total of 10 crepes.
Spread unbrowned side of crepes with cream cheese.
Chop half the shrimp.
Sprinkle over crepes and roll up each crepe.
Arrange in chafing dish or skillet.
Drain mandarin oranges, reserving syrup.
Top crepes with the drained mandarin oranges and the whole cooked shrimp.
Add enough orange juice to mandarin syrup to make 1 1/2 cups.
Mix sugar, cornstarch, and dash salt in saucepan.
Blend in juice.
Cook and stir till slightly thickened and clear.
Remove from heat; stir in the 2 tablespoons butter.
Spoon hot sauce over crepes; cover and heat through.
Keep warm till served.
If desired, pour brandy into long-handled ladle, ignite, and pour over crepes before serving.