Add 2/3 of the sugar an equal amount of water, and the pecans to a non-stick pan over medium heat. Bring to a medium simmer, stir occasionally, until the liquid becomes a syrup consistency and amber in color. Then set aside.
Whisk the flour, milk, and remaining sugar in a bowl. Season with salt. (The batter should be more thin than thick so that it spreads easily.)
Heat a large non-stick pan over medium heat. Add a little of the oil into the pan. Ladle about a 1/4 cup of batter into the center of the pan. Tilt and rotate the pan so the batter forms a thin layer on the bottom. Cook until the top is no longer liquid and the bottom is golden brown, for about 1-2 minutes.
Flip the crêpe and cook the other side until light brown (about 1 minute more). Repeat with the remaining batter (add oil as needed in between crêpes). Stack finished crêpes on plate.
Melt the butter in a non-stick pan over medium heat. Sauté the banana with the cinnamon until soft.
In a non-stick pan over medium heat, brown the chicken sausage slices.
Place some of the strawberries and banana into the middle of the crêpe and roll up, reserve some of the fruit for the top. Top with banana, sliced strawberries, and pecans. Drizzle with honey. Serve with chicken sausage.