Blend eggs, flour, butter, evaporated milk and Abuelita chocolate in a medium bowl. Heat a small skillet over medium heat; pour a little of the batter into the skillet and spread to form a crepe. Cook on both sides. Repeat with remaining batter.
Beat whipping cream, sugar, vanilla extract and cream cheese together until doubled in volume.
Place one crepe on a serving plate; top with a little whipped cream mixture. Top with another crepe and a little whipped cream mixture. Repeat with remaining crepes and cream mixture. Garnish with raspberries.