Creppe (cajeta) Recipe

In a large bowl, whisk together flour, sugar, and salt.

Make a well in the center and whisk in eggs, then gradually whisk in milk until the batter is smooth and lump-free.

Stir in melted butter and vanilla extract.

Let the batter rest for 20-30 minutes to hydrate the flour.

Warm a nonstick skillet over medium heat and lightly grease with a little butter.

Pour about 1/4 cup batter into the pan, tilting to spread into a thin circle. Cook until the edges lift, about 1-2 minutes, flip and cook 1 minute more. Transfer to a plate. Repeat with remaining batter.

In a heavy-bottom saucepan, combine goat's milk and sugar over medium heat, whisking until the sugar dissolves.

Reduce heat to low and simmer gently, whisking often.

Add baking soda and cinnamon sticks; the mixture may foam briefly.

Continue simmering, whisking occasionally, until the cajeta thickens and coats the back of a spoon and has a rich amber color, about 20-25 minutes.

Remove from heat, discard cinnamon sticks, and stir in vanilla extract.

Place a crepe on a plate. Spoon a line of cajeta along the center, then fold or roll the crepe to enclose the filling.

Drizzle additional cajeta over the top and dust with cinnamon if desired.

Repeat with remaining crepes and cajeta.

Serve warm.