Preparation Steps

• Whisk together flour and salt in a medium bowl.
• In a separate bowl, whisk together milk, eggs, lemon juice, lemon zest, and vanilla extract.
• Gradually add the milk mixture to the flour mixture, whisking until smooth. Let the batter rest for 15 minutes.
• Lightly grease a large frying pan with cooking spray and heat over medium heat.
• Pour about 0.33 cups of batter into the pan and swirl to evenly coat the bottom.
• Cook until the edges curl up and the underside is golden brown, about 2 to 3 minutes.
• Flip the crepe and cook for another 1 minute on the other side.
• Remove the crepe and repeat with the remaining batter, greasing the pan between crepes.
• For the raspberry sauce, combine raspberries, lemon juice, and powdered sugar in a saucepan.
• Cook the mixture over medium heat until the raspberries break down and reduce, about 10 minutes.
• Remove from heat and strain the sauce through a sieve to remove seeds.
• Spread about one tablespoon of the warm raspberry sauce over each crepe and serve.