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1
Combine first 6 ingredients in blender and blend until smooth.
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2
Let stand 1 hour at room temperature.
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3
Blend again before using.
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4
Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter.
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5
Heat over medium-high heat.
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6
Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet.
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7
Cook until crepe is golden on bottom, about 1 minute.
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8
Turn crepe over and cook until brown on bottom, about 45 seconds.
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9
Transfer to paper towel.
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10
Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels.
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11
Cool.
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12
Combine cajeta, milk, and butter in heavy medium saucepan.
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13
Bring to boil.
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14
Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes.
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15
Remove from heat.
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16
Stir in Cognac.
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17
Place 1 crepe on work surface.
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18
Spread with 1 tablespoon sauce.
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19
Sprinkle with 1 tablespoon chopped pecans.
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20
Fold crepe in half over filling, then in half again, forming triangle.
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21
Repeat with remaining crepes, sauce, and pecans.
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22
Arrange crepes in two 13x9x2-inch glass baking dishes.
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23
(Can be prepared 1 day ahead.
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24
Cover and chill crepes and remaining sauce separately.
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25
Rewarm sauce just until pourable before continuing.)
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26
Preheat oven to 350F.
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27
Pour remaining sauce over crepes.
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28
Bake until heated through, about 15 minutes.
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29
Sprinkle with any remaining pecans and serve.
