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.

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.