Crepes with Caramel Sauce and Toasted Pecans

Ingredients

• 2 cups pecans, toasted, chopped
• 3 tablespoons Cognac or brandy
• 3 tablespoons unsalted butter
• ¾ cup whole milk
• 3 cups cajeta
• Additional melted butter (for frying)
• ¾ teaspoon salt
• + 5 more ingredients
• • 2 tablespoons sugar
  • 6 tablespoons (¾ stick) unsalted butter, melted, cooled slightly
  • 1 cup all purpose flour
  • 5 large eggs
  • 2 ½ cups whole milk

1. For crepes: Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using. 2. 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, tiltin...

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