In a small saucepan, over low to medium heat, add raspberries, sugar, lemon juice, and 2 tablespoons of water. Stir and bring to a boil.

Let boil for 3-4 minutes.

In a small bowl, mix 1 tablespoon water and cornstarch together.

Add to saucepan and stir to combine and cook until thickened.

Remove from heat while cooking crepes.

In a medium bowl, whisk eggs and then add remaining ingredients. Beat on medium speed using an electric mixer.

Heat crepe pan, or frying pan, over medium heat.

Spray pan with nonstick cooking spray and add ½ cup of mixture to pan and rotate around from side to side to cover the bottom of the pan.

Cook for approximately 1-2 minutes or until edges start to brown.

Flip over and cook for an additional minute.

In a medium bowl, add heavy cream, sugar and vanilla.

Beat on high speed until stiff peaks form.

Take one crepe at a time and add a thin layer of raspberry sauce.

Next, add whipped cream.

Roll each crepe and then sprinkle with powdered sugar.