In a 10" pan, add the milk and cajeta. Turn on the heat to medium low and stir until the cajeta and milk become a thin and even liquid.
Once you start seeing bubbles form, turn the heat down to low and simmer for about three minutes stirring occasionally. When the cajeta starts sticking to the sides of the pans, turn off the heat. Allow at least 5 minutes for it to cool. It will thicken up more as it cools.
Submerge one crepe at a time making sure to evenly coat both sides. Remove it from the pan and place the coated crepe on a plate folded in half.
Top it off with a scoop of vanilla ice cream.
Garnish with chopped almonds and raspberries (optional)
This recipe serves 2 to 4 people, depending on whether you serve 1 or 2 crepes per plate.