Combine all ingredients in a large bowl; use an immersion blender (or whisk) to mix crepe batter thoroughly. Make sure there are no lumps in the batter.
Heat a small nonstick pan over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side; flip and cook for 10 seconds then remove from pan. Side Note: Most people only cook one side but I cook both.
Spread some lemon curd over the bottom of the crepe then roll. Sprinkle the top with raspberries and powdered sugar. Serve immediately. Enjoy.