Mix all crêpe ingredients together and set batter aside. Batter should be about as thick as heavy whipping cream.
In a medium bowl, combine ricotta cheese, vanilla, brown sugar, cream cheese, and lemon curd and mix until smooth.
Whip cream until it forms stiff peaks. Fold into ricotta mixture. Chill while you cook the crêpes.
Preheat a 9" nonstick pan to medium or medium high heat. Spray with cooking spray, then ladle in about 1/4 to 1/3 cup of batter while rotating pan around to quickly spread batter across entire pan (see video for demonstration). Quickly fill in any holes or gaps with a little more batter.
Cook for about 1-2 minutes or until edges start to brown. Lift up edges with a knife until you can get a spatula underneath, then flip with spatula. Cook an additional 30 seconds or so. Set crêpes aside.
In the same skillet, melt butter over medium heat and add raspberries and sugar, leaving a few berries aside for garnishes. Cook and stir until berries break down and you have a nice syrup in the pan. Strain out seeds through a fine mesh sieve, if desired.
Spoon a line of ricotta mixture down the center of each crêpe, then roll up. Drizzle crêpes with raspberry sauce and top with additional berries.