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1
To make the cajeta, place the unopened can of milk in a heavy saucepan and cover completely with water.
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2
Over very low heat, bring the water to a bare quiver and simmer very gently 3 hours, adding more water as necessary to keep the can covered.
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3
Wearing an oven mitt, turn the can over and cook for 2 1/2 hours more.
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4
Cool to room temperature and refrigerate overnight.
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5
To make the crepes, in blender, combine the milk, egg, egg yolks, flour, granulated sugar, butter, vanilla, cloves, cinnamon and salt.
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6
Blend until smooth.
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7
Chill 1 hour.
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8
Heat a small nonstick skillet or omelet pan over medium high heat.
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9
Pour in about 2 to 3 tablespoons of the batter, swirling the pan to coat evenly.
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10
Cook until small bubbles form on the surface, then flip and cook on the second side until golden.
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11
Slide onto a plate and make the remaining crepes in the same way, stacking them on the plate as you go.
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12
To serve, preheat the oven to 250F.
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13
Open the can of cooked condensed milk and stir well with a fork, blending to an even, thick consistency.
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14
Spread about 1 tablespoon of the cajeta evenly over the surface of 1 crepe.
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15
Scatter some of the toasted pecans over the top and roll into a cylinder.
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16
Repeat with the remaining crepes, and reheat in the oven for a few minutes.
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17
Arrange 4 crepes on each plate.
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18
Sprinkle with confectioners sugar, scatter the raspberries over the top, and serve.
