Step 1

Mix together beaten egg, milk, and salt in a small bowl.

Step 2

Gently stir in baking powder, confectioner's sugar, and flour.

Step 3

Cover and chill in refrigerator for 45 minutes to an hour.

Step 4

Combine softened cream cheese, milk, vanilla, and confectioner's sugar together in small bowl. Mix well and set aside.

Step 5

In small saucepan combine raspberries and sugar and bring to a simmer. Break down raspberries and allow sugar to thicken sauce. Stir frequently.

Step 6

Add fresh lemon juice, stir well, and set aside.

Step 7

Heat skillet to low medium heat and add 1 tsp butter to pan and allow to melt.

Step 8

Spread 1/4 cup mixture onto skillet and move skillet to allow crepe mixture to spread and thin out.

Step 9

Cook crepes for 30 - 45 seconds or until golden brown and firm on edges.

Step 10

Flip crepe and cook for 30 seconds more.

Step 11

Place crepes on plate and add 1 to 1 1/2 tbsp of cream cheese mixture onto crepe.

Step 12

Top with Raspberry compote and roll up.

Step 13

Top with whipped cream and fresh raspberries.