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.
• Gradually add milk mixture to flour mixture, whisking until smooth. Let stand 15 minutes.
• Lightly grease a large frying pan with cooking spray and set over medium heat.
• Add 0.33 cup batter and swirl to completely cover the bottom of the pan.
• Cook until edges of crepe curl up and the underside of the crepe is golden brown, about 2 to 3 minutes.
• Flip the crepe and continue to cook for 1 more minute.
• Remove crepe from skillet and repeat with remaining batter. Coat pan with cooking spray in between each crepe.
• Combine raspberries, lemon juice, and powdered sugar in a saucepan.
• Cook until raspberries are broken down and reduced, about 10 minutes.
• Remove from heat and strain through a sieve to eliminate seeds.
• Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.