To a mixing bowl, add the Milk (2 1/2 cup), Egg (3), and Unsalted Butter (2 tablespoon). Whisk until a smooth batter forms.
Sift the Gluten-Free All-Purpose Flour (1 3/4 cup) into the wet mixture. Add Kosher Salt (1/4 teaspoon) to the batter and combine until the batter is thick and no lumps remain. Cover and refrigerate until ready to cook.
Zest and juice the Lemon (3). You'll need 1 Tbsp of zest and 3/4 cup juice.
To prepare the lemon curd, mix the lemon juice and Large Egg (1) together in a cold pot. Once combined add in the Granulated Sugar (1/3 cup) and lemon zest, mix.
Warm the mixture over medium heat while whisking constantly for 10 minutes until thickened. Whisking constantly prevents the egg from clumping.
Remove the pot from the heat and add in the Butter (4 tablespoon), stirring until butter is melted and mixture is smooth and glossy. Allow to cool in an airtight container in the fridge.
Heat a heavy-bottom skillet over medium heat until pan is warm. Brush the bottom of the pan with Cooking Oil (as needed). Ladle the batter right into the center of the pan and swirl to distribute the batter evenly. Cook until the edges are beginning to brown, 1 to 1 1/2 minutes.
With a long spatula or offset flip the crepe over and cook until the other side is lightly golden brown, another 30 seconds.
Once coked, slide the crepe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crepes on top of one another.
Spread Lemon Curd around the crepe and place Fresh Raspberries (1 cup). Fold the crepe in half and then in half again.
Serve with a dusting of Powdered Confectioners Sugar (to taste). These would also be great with vanilla ice cream or whipped cream!