For Crepe Batter
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 cups milk
2 eggs
2 tablespoons melted butter
1/2 teaspoon vanilla

For assembling the dessert
2 cans of homemade cajeta (see Sweets for Recipe)
1 cup chopped pecans, toasted in 350 degree oven, 10 minutes
1 cup whipping cream, whipped until stiff, sweetend with 1/3 cup sugar
Fresh rasberries or sliced strawberries

Make Crepes: Mix flour, baking powder, sugar and salt. Stir in milk, eggs, melted butter and vanilla. Mix or whisk until throughly mixed. Set aside.

Heat a 6 to 8 inch skillet and drop in about a tablespoon of butter which will melt instantly. Pour 1/4 cup of batter into the skillet and quickly rotate the pan so the batter covers the bottom in a thin layer. Return to heat and cook until light brown. Loosen with a wide spatula, turn and cook on the other side. When brown, place on place covered with waxed paper. Keep adding butter and making crepes until all the batter is used. The crepes can be made ahead and kept covered.

To assemble the dessert.

Take one crepe and spoon 2 tablespoons of cajeta on edge of crepe. Roll up crepe and put open side down on dessert plate. Put two crepes on each plate. Put a dollop of whipped cream on the crepes, sprinkle with some toasted pecans. Arange some rasberries or sliced strawberries on the plate. Serve at once. Makes 8 to 10 servings.