Place the unopened can of sweetened condensed milk in a heavy saucepan.

Cover completely with water.

Cook over very low heat for 3 hours, adding water as it evaporates.

Turn the can over and cook for 2 1/2 hours more.

Cool to room temperature and refrigerate overnight to make cajeta.

In a blender, combine milk, eggs, sugar, flour, melted butter, salt, vanilla, cloves, and cinnamon.

Blend until completely smooth to make crepe batter.

Refrigerate the batter for 1 hour.

Heat a small nonstick skillet.

Pour about 2 tablespoons of crepe batter into the skillet, swirling to cover the pan evenly.

Cook until small bubbles form on the surface.

Flip and cook the other side.

Slide onto a plate and repeat with remaining batter, stacking crepes.

Open the can of cooked condensed milk (cajeta).

Stir from the bottom to achieve an evenly thick consistency.

Spread about 1 tablespoon of cajeta over a crepe.

Scatter toasted pecans on top.

Roll up into a tube.

Repeat with remaining crepes.

Reheat in a low oven for a few minutes before serving.

Sprinkle with confectioners sugar and raspberries before serving.