To make crpes, whirl 11/ 4 cups milk, 1 egg, and flour in a blender until smooth.
Place over medium heat a nonstick frying pan that measures 7 to 8 inches across bottom. When hot, add 1/ 4 teaspoon butter and swirl to coat pan.
Pour in 1/ 4 cup batter, quickly tilting pan so batter flows over entire flat surface. Cook until crpe is dry on top and edge is browned, about 30 seconds. Turn crpe with a spatula and brown other side, about 15 seconds. Invert from pan onto a plate. Repeat, stacking crpes as made. You need 8 crpes; reserve any extras for another use.
To make filling, soak raisins in hot water for 2 to 3 minutes.
Beat ricotta, 1/4 cup sugar, and egg yolk until well mixed.
Drain raisins and stir into ricotta mixture.
Spoon 1/ 8 of the filling (about 1/4 cup) across lower third of each crpe, and roll to enclose.
Place filled crpes, seam side down, in a lightly buttered shallow 9- by 13-inch baking dish or shallow casserole.
To make custard, whisk 1/4 cup sugar and 1 egg with half-and-half.
Pour evenly over filled crpes.
Bake in a 375 oven until custard at casserole edge no longer jiggles when gently shaken, about 20 minutes.
Sprinkle casserole with about 1 teaspoon sugar and shredded lemon peel. Lift out crpes with a wide spatula.
Serve warm with cranberry sauce and sour cream added to taste.
