Pancakes with caramel sauce "cajeta"

Ingredients:

• 1 can (400 g) of condensed milk with sugar
• 1 cup of milk
• 1 large egg
• 2 large egg yolks
• 1 teaspoon of sugar
• 1/2 cup flour
• 2 tbsp (30 g) butter, melted
• 1/4 teaspoon salt
• 1/2 tsp vanilla
• A pinch of ground cloves
• A pinch of ground cinnamon
• 1 cup coarsely chopped pecans, toasted (see Note)
• 2 tablespoons powdered sugar
• 2 cups of raspberries

Preparation:

1. To prepare the cajeta sauce Place the sealed can of condensed milk in a heavy-bottomed saucepan and completely cover with water. Simmer over very low heat for 3 hours, barely noticeably. Add water as needed as it evaporates. Using an oven mitt, turn the can upside down and simmer for another 2.5 hours. Cool to room temperature and refrigerate overnight.
2. In a blender, combine milk, eggs, sugar, flour, butter, salt, vanilla, cloves, and cinnamon and blend until smooth. Refrigerate the dough for 1 hour.
3. Heat a small nonstick frying pan. Pour in about 2 tablespoons of pancake batter. Swirl the pan to distribute it evenly. Cook until bubbles begin to form on the surface, then flip. Slide the finished pancake onto a plate, and repeat with the remaining pancakes, forming a stack on the plate.
4. Before serving: Open a can of boiled condensed milk and stir it from the bottom up with a fork until it reaches a smooth, thick consistency. Spread about 1 tablespoon of "kajeta" evenly over the surface of the crepe. Sprinkle with a little toasted pecans and roll into a tube. Repeat with the remaining crepes. A few minutes before serving, reheat them in the oven at the lowest temperature. For a serving of 4 crepes, lightly dust with powdered sugar and garnish with raspberries.
   
   Note
   
   To toast the pecans, preheat the oven to 350°F (177°C). Spread the nuts on a baking sheet. Roast until golden brown, about 15 minutes. Remove and set aside to cool.