In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 eggs, 1 cup of milk, and 1 teaspoon of vanilla extract until smooth. Let the batter rest for 30 minutes.

Heat a non-stick skillet over medium heat and lightly grease it. Pour a ladleful of batter, swirling to coat evenly. Cook for 1-2 minutes until edges lift and underside is light golden. Flip and cook for another minute.

In a mixing bowl, whip 1 cup of heavy cream and 2 tablespoons of sugar until soft peaks form. Fold in 1 teaspoon of vanilla extract gently.

Place one warm crepe on a plate and spoon cream filling onto the center. Fold or roll it up. Arrange on plates.

In a saucepan, combine 1 cup of raspberries and 2 tablespoons of sugar over medium heat. Cook while stirring for about 5-7 minutes until raspberries break down. Drizzle sauce over filled crepes.