Whisk together eggs, milk, 1/2 cup cornstarch, oil, sugar and baking powder in small bowl until very smooth.
Heat 6-inch nonstick skillet over medium heat until very hot. Pour 2 tablespoons crepe batter into skillet. Rotate to coat skillet; cook 30 seconds or until crepe is lightly browned on bottom and dry around edges on top. Use thin metal spatula to turn crepe over. Cook 5 seconds more. Transfer to paper toweling. Repeat with remaining batter, stacking crepes with paper toweling in between.
Drain mandarin oranges, reserving syrup. Pour syrup into medium-size nonstick skillet. Stir in cornstarch-water mixture, sugar and cloves; cook over medium heat until thickened, 1 to 2 minutes. Stir in mandarin oranges; heat through, about 1 minute.
To serve, place 2 open crepes on each dessert plate. Fill each with about 2 tablespoons orange mixture. Fold crepes over; fold crepes again to form fan shapes. Spoon another tablespoon orange mixture over all. Sprinkle each serving with 1 tablespoon walnuts. Serve warm. Garnish with mint leaves if desired. Makes 6 servings.