Crepas con Cajeta 

While I can't show you the way I learned to make goat's milk cajeta-in Celaya, Guanajuato, in an enormous copper cauldron near the place they milked the goats-I can show you a few paths to achieving the luscious texture, enticing aromas and beautifully caramel color of Mexico's most famous sweet treat.
In the video, I'll show you two methods: one for turning out beautifully browned cajeta in a pot, and another using a pressure cooker. (In the recipe linked below, I'll show you a third way-using a slow cooker.)
Of course, we can't stop there, can we? I'll step you through the easy-once-you-get-the-hang-of-it way to make buttery, crispy crepes that practically cry out for a drizzle of cajeta.
Ready to get started?
👉 RECIPE Three Paths to Cajeta: www.rickbayles...
👉 RECIPE Crepas con Cajeta: www.rickbayles...
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