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Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 3 tablespoons batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.)
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Preheat oven to 400°F.
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Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (see photo, above), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
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Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
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While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
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Put 2 crêpes on each of 6 plates and serve with sauce.