Crepas con cajeta (crepes with stovetop goat's milk cajeta)

Over a pretty high fire, put two quarts of goat's milk in a large pan that holds at least six quarts; add Mexican cinnamon, a heaping half teaspoon of salt and organic sugar, and whisk.

Bring to the steaming point, about 150 or 160 degrees, short of a simmer.

At about 140 degrees, dissolve a little baking soda in a little water with a finger; when the milk steams, take it off the fire and add the soda, which foams up from the milk's natural acidity.

Return to the fire and keep at a brisk simmer or very gentle boil, never a hard boil, which scorches the bottom, for about an hour, checking after 45 minutes; slower gives a darker, more golden cajeta.

After about 45 minutes, when the bubbles get bigger and it is pale amber, keep turning the fire down over the last 15 to 20 minutes, stirring so it does not stick.

Test by dribbling a little on a plate chilled in the freezer: when cold it should have a sticky, honey-like consistency; if not dark enough, continue on a really low fire, perhaps 15 more minutes.

Strain into a bowl to remove clumps and the cinnamon.

For the crepes, blend milk, water, a cup of all purpose flour, a couple of eggs, a little melted butter and half a teaspoon of salt until completely smooth, scraping down the sides.

Let the batter sit an hour so the flour absorbs the liquid.

Heat a seven inch nonstick pan quite hot; pour in batter, let it sit three seconds and pour it out, looking for little lacy holes around the edge; add a tablespoon of water if the batter is too thick.

After about 45 seconds, run a spatula around the edge, flip with tongs or a spatula, and cook the second side about 30 seconds.

Brush the less pretty side of each crepe with melted butter, smear a spoonful of cajeta across, fold, butter, fold into quarters and butter the top.

Lay them in a buttered baking dish, shingled in two rows of six.

Bake in a 450 degree oven about seven or eight minutes until the edges crisp.

Drizzle with rewarmed cajeta and top with toasted pecans.