For Crepes: Combine 1/3-cup milk, egg whites and margarine in medium bowl. Stir in flour and 1 tbsp. sugar until smooth and well blended. Stir in 1 cup of rice; let stand 5 minutes.
Heat nonstick skillet or crêpe pan; coat with cooking spray and spoon 1/4 cup batter into pan Lift pan off heat; quickly tilt pan in rotating motion so that bottom of pan is completely covered with batter. Place pan back on heat and continue cooking until surface is dry, about 45 seconds. Turn crêpe over and cook 15 to 20 seconds; set aside. Continue with remaining crêpe batter. Place wax paper between crepes.
For Orange Sauce: Combine remaining 1 1/2 cups rice, remaining 1 1/3 cups milk, remaining 1/4-cup sugar, orange peel and cornstarch in medium saucepan. Cook over medium heat until thickened, 10 to 12 minutes, stirring often. Stir in vanilla and then spoon warm rice pudding mixture into crepes. Spoon Orange Sauce over crepes.
8 servings