Heat 2 cups milk in a saucepan until shimmering. Meanwhile, whisk egg yolks and sugar until pale, then whisk in cornstarch.

Slowly pour half the hot milk into the egg mixture while whisking to temper. Return everything to the pan.

Cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat, stir in cold butter and vanilla.

Strain custard through a sieve into a bowl, cover surface with plastic wrap, and chill for 2-3 hours.

Blend crepe ingredients (flour, milk, eggs, butter, sugar, vanilla) until smooth. Let rest 15 mins.

Cook crepes in a lightly greased skillet over medium heat, 1-2 mins per side.

Make ganache by pouring hot heavy cream over chocolate chips. Let sit 5 mins, then whisk until smooth.

Fill crepes with chilled pastry cream, fold, drizzle with warm ganache, and top with raspberries.