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1
Whisk together milk, flour, egg, sugar, cinnamon, salt, and 2 teaspoons butter until smooth.
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2
Chill batter, covered, 30 minutes.
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3
Lightly brush a 10-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking.
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4
Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom.
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5
(If batter sets before skillet is coated, reduce heat slightly for next crepe.)
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6
Return skillet to heat and cook crepe until just set and golden around edges, 10 to 15 seconds.
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7
Loosen edge of crepe with a heatproof plastic spatula, then flip crepe over carefully with your fingertips.
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8
Cook until underside is set, about 20 seconds more.
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9
Transfer crepe to a plate.
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10
Brush skillet with more butter and make another crepe in same manner.
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11
Reserve skillet.
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12
Cut peel, including all white pith, from orange with a sharp paring knife.
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13
Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 2 tablespoons juice from membranes into bowl (discard membranes).
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14
Peel banana and halve lengthwise, then cut crosswise into 1/2-inch pieces.
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15
Melt butter in reserved skillet over moderate heat until foam subsides.
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16
Add sugar, then pour juice from bowl into sugar mixture and cook, swirling skillet, until sugar is dissolved.
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17
Add 1 crepe to sauce and cook until crepe is coated and heated through, about 15 seconds.
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18
Fold crepe into quarters using tongs, then transfer to a heated dessert plate.
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19
Repeat with second crepe.
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20
Add orange segments and banana to skillet and cook, shaking skillet occasionally, until fruit is heated through, about 2 minutes.
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21
Add Grand Marnier or Cognac (if using) and cook, stirring, 1 minute.
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22
Spoon fruit over crepes and sprinkle with pecans.
