Cajeta Crêpes

I’ve only had cajeta crêpes at one restaurant, and that restaurant is Javier’s, in Dallas, Texas. They’re so good we keep ordering them when we’re lucky enough to go there, even when we’ve overeaten after appetizers and dinner. And we’re not even dessert people!

They’re very simply prepared and served – crêpes folded in quarters, topped with cajeta*, which is essentially caramel made from goat’s milk.

I’ve been going to Javier’s since shortly after I moved to Dallas, which was in 1978, for my first job. It was the first time I learned about cajeta. But it was in the book, New Southwestern Cooking, by Carolyn Dille and Susan Belsinger, where I saw the first recipe for cajeta. The book was published in 1985, and I still reference it.

However, their recipe is involved, and I’m not sure why. Cajeta is simply the reduction of goat’s milk with sugar. But in their recipe, some of the sugar is caramelized first, and then added to the milk, which is a combination of goat and cow milk. Plus, their recipe includes cornstarch and baking soda. Maybe I’ll try it one day.

But for now, here’s my version of cajeta. Just like many of the best recipes, this dessert is so simple, yet so perfect.

Cajeta Crêpes

1 dozen prepared crepes
24 ounces (2 – 12 ounce cans) goat’s milk
3/4 cup sugar

Combine the goat’s milk and sugar in a medium-sized enamel pot. Stir well, then turn on the heat and simmer over the lowest possible heat. It will take about 1 1/2 hours to complete.

Continue stirring with a rubber spatula throughout this process, scraping down the sides of the pot occasionally. A whisk isn’t necessary, because any cajeta that is scraped off of the pot sides gets remelted into the bulk of the hot cajeta.

You can see the goat’s milk and sugar mixture get darker and thicker as it reduces, until it’s ready to use. The cajeta should be still a little thin when it’s hot, but it will thicken as it cools slightly.

Have the prepared crêpes on the serving plate, and drizzle the warm cajeta over them.

Serve these crêpes warm or at room temperature.

They would also be good with some whipped cream, but it’s totally unnecessary to me.

*It’s really hard to decipher the difference between cajeta and dulce de leche. The very similar product is made in Spain, Mexico, and in many South American countries. Sometimes it’s only from cow’s milk, sometimes only goat’s milk, and sometimes a blend of both. I’m sure they’re all good, but I like my cajeta from pure goat’s milk!

note: This recipe can be doubled or tripled. I just didn’t want to make a huge batch. This recipe made almost 1 1/2 cups.