Preheat oven to 180C. Toast pecans in a baking pan in oven for 8 to 10 minutes. Melt 3 tbsp butter in a crepe pan or 20cm non-stick skillet. Blend milk, eggs, flour, salt and sugar until smooth.

Pour in melted butter, leaving a film of butter in skillet, and blend well. Heat skillet until hot but not smoking. 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 - the next crepe will be better.)

Return skillet to heat and cook until crepe is golden around edges and dry in centre, about 45 seconds. Flip crepe carefully and cook until golden; about 15 seconds. Sprinkle crepe with sugar. Repeat with remaining batter, re-buttering skillet if needed.

Heat dulce de leche and cream in a small saucepan over moderate heat, stirring until smooth. Reduce heat and simmer until slightly thickened, about 1 minute. Fold crepes and arrange in baking dish. Sprinkle lightly with sugar, then warm in oven for about five minutes. Serve with sauce and pecans.