In Mexico, sweet crepas are typically filled with cajeta, a thick caramel-like confection traditionally made from sweetened goat’s milk. It gives the crepas a rich, milky sweetness and a distinctly Mexican identity.
Cajeta is closely related to dulce de leche, but the traditional Mexican preparation uses goat’s milk, or sometimes a mixture of goat’s and cow’s milk. The milk is simmered with sugar until water evaporates and the mixture thickens and caramelizes. The result can be spooned, spread, or loosened into a sauce.
Cajeta is strongly associated with Celaya in Guanajuato, where it became a celebrated regional specialty. It is used in many sweets, including churros, pastries, wafers, ice cream, and crepas. For crepas, cooks may warm or thin it so it coats the folded pancakes smoothly.
The alternatives are not equivalent: piloncillo is an unrefined cane sugar, chamoy is a salty-sour chili condiment, and mole is a savory sauce family. Although any of them could appear in inventive cooking, cajeta is the canonical answer for the traditional pairing.