In medium bowl, stir baking mix, milk and eggs with wire whisk or fork until blended.
Heat 8-inch nonstick skillet over medium heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden on bottom. Turn; cook other side until golden brown. Stack crepes as removed from skillet, placing waxed paper between each.
In small microwavable bowl, microwave cajeta on High about 30 seconds or until thin enough to drizzle.
Fold each crepe in half, then in half again. For each serving, top 2 crepes with 2 tablespoons cajeta; sprinkle with pecans and powdered sugar.