Making the Crepes

• 1). Whip the milk, egg, oil and flour in a large bowl. Allow the mixture to sit for five minutes.
  
  
• 2). Use part of remaining 2 tbsp. butter to grease a small (8- or 9-inch) cast-iron pan, omelette pan, or crepe pan and set over medium heat. Add 2 tbsp. crepe batter to the pan and tilt it to cover the bottom.
  
  
• 3). When the edges of the batter start to look dry, flip the crepe over and cook the other side. Remove crepe to a plate lined with paper towels and keep warm.
  
  
• 4). Repeat the process with the butter and crepe batter until batter is gone.
  
  
• 5). Place a crepe on a large plate.
  
  
• 6). Fold the crepe in half and then in half again to form a sort of triangle. Spoon some of the sauce over the crepe and sprinkle some of the pecans and powdered sugar on top.
  
  
• 7). Repeat with the remaining crepes, serving two per person.