In a blender, combine the eggs, egg yolk, milk, water, salt, sugar, vanilla extract, red food coloring, and melted butter. Blend on medium speed until the mixture is foamy, about 30 seconds.

Carefully add the flour and cocoa powder to your blended mixture. Pulse until you achieve a smooth batter, ensuring there are no lumps. Let the batter rest for 1 hour at room temperature.

In a medium mixing bowl, use an electric mixer to beat together the cream cheese, lemon juice, powdered sugar, ricotta, and vanilla extract. Mix until smooth and creamy, about 2-3 minutes.

Heat a non-stick skillet over medium heat and lightly grease it with extra butter. Pour in about 1 ounce of batter and quickly swirl the pan to spread it evenly. Cook until the surface appears glossy and the edges lift slightly, about 1 minute.

Take each crepe and spread a layer of raspberry preserves down the center. Generously add a dollop of the sweet cream cheese filling. Carefully fold the crepes over the filling before placing them on a serving plate.

Heat Nutella in the microwave for about 15 seconds until it’s warm and pourable. Drizzle it generously over the assembled crepes.