Combine chocolate morsels and butter in top of a double boiler, bring water to a boil.
Reduce heat to low, cook, stirring often, until chocolate melts.
Remove from heat.
Add powdered sugar, syrup, creme de cacao, water, and vanilla, and stir until mixture is smooth.
Spoon about 3 tablespoons ice cream down center of each Chocolate Crepe, fold sides over, and place seam side down on serving dishes.
Spoon warm chocolate sauce over each Chocolate Crepe, sprinkle with chopped pecans.