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 for 15 minutes.

Lightly grease a large skillet with cooking spray and set over medium heat.

Pour 1/3 cup batter and swirl to cover the bottom of the pan.

Cook until edges curl up and underside is golden, about 2-3 minutes.

Flip and cook for 1 more minute.

Remove from skillet and repeat with remaining batter, greasing pan as needed.

Combine raspberries, lemon juice, and powdered sugar in a saucepan.

Cook until raspberries break down and reduce, about 10 minutes.

Remove from heat and strain to eliminate seeds.

Spread about a tablespoon of warm raspberry sauce over each crepe and serve.