Lemon Crepes with Raspberry Sauce

For the lemon crepes:
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 1/3 cup batter and swirl to completely cover bottom of pan. Cook until edges of crepe curl up and underside of crepe is golden brown, about 2 or 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.

For the raspberry sauce:
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 sieve to eliminate seeds.

Spread about a tablespoon of the warm raspberry sauce over each crepe and serve.