-
1
Preheat oven to 350F Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes.
-
2
Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.
-
3
Melt remaining 3 tablespoons butter in a well-seasoned crepe pan or an 8-inch nonstick skillet.
-
4
Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth.
-
5
Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.
-
6
Heat skillet over moderately high heat until hot but not smoking.
-
7
Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer (If batter sets before skillet is coated, reduce heat slightly; next crepe will be better).
-
8
Return skillet to heat and cook until crepe is golden around edges and dry in center, about 45 seconds.
-
9
Flip crepe carefully and cook until golden, about 15 seconds more.
-
10
Sprinkle crepe lightly with sugar.
-
11
Make more crepes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar.
-
12
Preheat broiler and butter an 8-inch round flameproof shallow baking dish.
-
13
Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth.
-
14
Reduce heat and simmer until slightly thickened, about 1 minute.
-
15
Fold crepes into eighths and arrange in baking dish.
-
16
Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds.
-
17
Serve with sauce and pecans.
