Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
Add about 1/4 cup (60 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer.
Cook until the top is nearly set, about 1 minute. Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.
Allow the crepes to cool to room temperature, then spread a layer of filling down the center of the crepe. Fold the sides of the crepe over the filling to make a triangle. Repeat with remaining crepes.
Serve the crepes immediately on their own or top with whipped cream, caramel sauce, and toasted pecans.