1. Preheat oven to 200°C. Thaw Crepes.
2. To make caramel pecan sauce, place sugar into non-stick frying pan over medium heat. Cook, stirring occasionally for 4-5 minutes or until sugar turns a deep golden colour. Remove from heat, carefully pour in cream (sugar will turn to toffee). Return to medium-high heat and cook, stirring constantly with a wooden spoon, for 5 minutes until toffee dissolves. Boil gently, without stirring, for 5 minutes until slightly thickened. Remove from heat, stir in pecans.
3. Lay one Crepe on the base of a 20cm pie dish. Drizzle with caramel pecan sauce. Repeat layering using remaining Crepes and sauce – finishing with sauce (Keep a little sauce left over for serving). Cover with baking paper and foil.
4. Bake 12-15 minutes or until hot. Cut into wedges to serve. Gently re-heat sauce and drizzle over wedges – can be served with vanilla ice-cream, or yoghurt.

Make ahead tip – you can prepare the Crepe stack up to 4 hours ahead to the end of step 3. Refrigerate until ready to heat.