Combine eggs, milk, flour, Abuelita chocolate and salt in a blender; cover. Blend until smooth.
Preheat 8-inch nonstick skillet over medium-low heat. Melt 1 pat of butter in pan. Pour in scant ¼ cup batter in skillet, quickly tilting to cover surface of pan. Cook for about 1 minute or until edges begin to lift and crêpe is set. Gently loosen crêpe with silicone spatula and flip crêpe over. Cook for 1 minute; remove from skillet. Repeat with remaining ingredients.
Combine cream cheese and raspberry preserves in a medium bowl. Mix until smooth.
Spread 2 tablespoons filling on each crêpe, leaving a 1-inch border around edges. Fold opposite ends of crêpe inward, covering filling, then roll into a burrito shape.
Arrange crêpes on a serving platter; top with fresh raspberries and serve.