Red Velvet Crepes with Rasperry and sweet cream cheese filling

I didn't get a picture of this dessert; and it really bugs me that I didn't get one...I took a picture but accidentally deleted it when I was uploading it to my computer....

2 eggs
1 egg yolk
1 cup milk
1/2 cup water
Pinch of salt
3 Tablespoons unsalted butter, melted
1 teaspoon sugar
1 tsp of vanilla
1 cup all-purpose flour
1½ Tablespoon Cocoa Powder
red food color
Raspberry Preserves
Sweet Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 tsp lemon juice
1 cups powdered sugar
1/4 cup ricotta
1 tsp vanilla extract

Combine the eggs, egg yolk, milk, water, salt, sugar, vanilla, desired amount of food color, and melted butter in a blender and pulse until foamy. Add the flour and cocoa powder and pulse until smooth. Let the batter sit for an hour in the fridge.
Prepare Cream Cheese Filling by mixing all filling ingredients with a mixer until well combined and smooth, set aside.
Heat a small non-stick skillet and spray with nonstick cooking spray.
Pour 1/3-1/2 cup of batter into the center of the pan and swirl it to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate. Repeat with the remaining batter. Prepare crepes by spreading a one inch wide strip of raspberry preserves down center of a crepe, then top with cream cheese filling. Fold each side of crepe over filling and plate.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31