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1
Place the flour, sugar, 1/2 cup plus 2 tablespoons water, milk, butter, eggs and salt in a blender and process until smooth, about 5 seconds.
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2
Turn off the motor.
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3
With a rubber spatula, scrape down the sides of the blender, and blend the batter for 20 seconds longer.
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4
Transfer the batter to a bowl and let it stand, covered, for 1 hour.
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5
The batter may be made 1 day in advance and kept covered and chilled.
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6
Meanwhile, blend the cajeta, whipping cream and cream cheese in a clean blender until smooth.
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7
Set aside.
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8
Heat a crepe pan or nonstick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot.
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9
Brush the pan lightly with butter and heat until the pan is hot but not smoking.
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10
Stir the batter and pour 1/4 cup of the batter into the pan.
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11
Tilt and rotate the pan quickly to cover the bottom with a layer of batter.
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12
Loosen the edge of the crepe with a spatula, and cook the crepe until the top appears almost dry, about 1 minute.
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13
Flip the crepe, cook the other side lightly and transfer the crepe to a plate.
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14
Make crepes with all the remaining batter, brushing the pan lightly with butter as necessary.
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15
To assemble: On a 10-inch cake stand, or in a 9-inch glass pie dish, pour 1/4 cup cajeta cream into the center.
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16
Top with one crepe, more cajeta cream, sliced bananas and pecans.
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17
Repeat with remaining crepes, cream, bananas and pecans, finishing the last layer with bananas and pecans.
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18
Refrigerate until set, about 45 minutes.
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19
Serve cold.
