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Goat's milk is featured with Salpicón's crepa con cajeta. This crepe, made with cinnamon, milk, flour and eggs, is filled with fresh mango and raspberries and topped with caramelized goat's milk. It is then baked and sprinkled with powdered sugar, while a sprig of mint offers a garnish.
In a medium saucepan combine milk, sugar and cinnamon; bring to a boil and let simmer for about 5 minutes. In a small bowl, mix the baking soda and water, remove milk from heat and add the baking soda mixture little by little. Bring the milk to a boil and keep it boiling at medium heat, stirring occasionally for about 2 hours, or until the milk caramelizes and becomes a medium brown color.
In a blender, mix the milk, egg, flour, salt and 1/2 T. melted butter. In a 6-inch, non-stick skillet, heat a little bit of the remaining melted butter. Add one ounce of the batter and cook until the rim gets dry, flip the crêpe and cook a little bit more. Remove from heat and repeat with the remaining batter until all crêpes are made. Place one crêpe on a dessert plate and top with some of the diced mango. Fold it over, cover with the cajeta sauce and bake for 2 minutes. Garnish with the fresh mint and powdered sugar.
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