Make the filling
Roughly chop the dates.
Place the dates, orange juice, cinnamon and salt into a small (non-stick preferred) pan over medium heat. Stir often.
When the dates become very soft and start to melt turn up the flame to high and add the wine. Let it simmer until most of the liquid is evaporated.
Remove the pan from the heat and use a wooden or plastic spoon to smash the dates. Set aside to cool. This will allow the mixture to thicken.
Make the crepes for the tartlet shells (or skip this and use tortillas)
Put the eggs and milk in a blender and blend for a few seconds. Add the dry ingredients and blend for 10 seconds.
Drizzle in the butter with the blender on low. Cover the blender and blend on medium a few seconds more.
Heat a non-stick skillet over a high flame for 1-2 minutes. Brush very lightly with butter and turn the the heat to medium-high
Swirl and gently shake the skillet as you pour in the batter to spread it evenly. Use 1/4 c batter for a 10-12" skillet and 2 Tbsps for an 8" skillet. It should be a thin coating of batter. If you put in too much batter simply pour it out.
Once the crepe is set, flip it over and cook another 10 seconds. Do not brown it since it will cook more in the oven.
Transfer to a plate and cover. Continue this process and stack the crepes on the plate keeping covered. The crepes will not stick together (unless you refrigerate them).
Pre-heat the oven to 350°
Assemble the Tartlets
Cut the brie into approximately 1" inch pieces.
Ideally the crepes (or tortillas) should be cut to 2½ ″-3" circles. Use a biscuit cutter or the mouth of a glass. If using tortillas, heat them in the microwave for 7-8 seconds to make them a bit more pliable and cut out just like the crepes.
Spray the muffin tins with canola or baking spray. Reheat the cut circles in the microwave for a few seconds if they have cooled. Cover the warmed circles with a towel while you work.
Take one circle and push it into a well of the muffin tin. No need to worry if it cracks a little bit.
Spoon in about 1 teaspoon of the date mixture, add a piece of brie and top with about 1 tsp chopped walnuts.
Bake the tartletsBake for 10 minutes and serve immediately.