In a mixing bowl, combine the ricotta cheese, sugar, and egg. Whisk until smooth. Fold in the raisins.
Heat your skillet over medium heat and lightly grease if desired. Pour a ladle of batter, swirl to create a thin layer, and cook until edges lift and bottom is golden. Flip and cook for another minute. Repeat for all crepes.
Place a crepe on a plate. Spoon ricotta filling on one half and fold over to create a half-moon. Repeat with remaining crepes.
Drizzle with maple syrup and dust with icing sugar if desired. Serve warm and enjoy!
