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Thin crepes drizzled with goat's milk caramel are an elegant Mexican dessert. This family-friendly treat is a smooth, sweet, indulgent confection for special occasions.
In a large mixing bowl, whisk together all-purpose flour and salt. In a separate bowl, beat the eggs, then add in milk and vanilla extract. Whisk until combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms. Mix in the melted butter, ensuring there are no lumps. Let the batter rest for at least 15 minutes to allow air bubbles to subside.
Preheat a nonstick skillet over medium heat. Lightly brush with melted butter. Pour about 1/4 cup of batter into the center, immediately swirling the pan to evenly coat the bottom.
Cook the crepe for 1–2 minutes until the edges begin to lift and the bottom is lightly golden. Carefully flip using a thin spatula, adjusting heat as needed to prevent burning, and cook for another 30 seconds.
Transfer crepe to a plate and cover loosely to keep warm. Repeat with remaining batter, brushing butter onto the pan as needed for each crepe.
Warm the cajeta gently in a small saucepan over low heat until pourable but not boiling.
To serve, fold each crepe into quarters or roll, and drizzle generously with warm cajeta. Serve immediately.
