Crepes with Caramel Sauce and Toasted Pecans - milk

Method

• Combine first 6 ingredients in blender and blend until smooth.
• Let stand 1 hour at room temperature.
• Blend again before using.
• Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter.
• Heat over medium-high heat.
• Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet.
• Cook until crepe is golden on bottom, about 1 minute.
• Turn crepe over and cook until brown on bottom, about 45 seconds.
• Transfer to paper towel.
• Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels.
• Cool.
• Combine cajeta, milk, and butter in heavy medium saucepan.
• Bring to boil.
• Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes.
• Remove from heat.
• Stir in Cognac.
• Place 1 crepe on work surface.
• Spread with 1 tablespoon sauce.
• Sprinkle with 1 tablespoon chopped pecans.
• Fold crepe in half over filling, then in half again, forming triangle.
• Repeat with remaining crepes, sauce, and pecans.
• Arrange crepes in two 13x9x2-inch glass baking dishes.
• (Can be prepared 1 day ahead.
• Cover and chill crepes and remaining sauce separately.
• Rewarm sauce just until pourable before continuing.)
• Preheat oven to 350F.
• Pour remaining sauce over crepes.
• Bake until heated through, about 15 minutes.
• Sprinkle with any remaining pecans and serve.