For the Crepes
Beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and all the oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Try to make 8 6-inch crepes.
For the Pudding
In a small bowl, mix together the flour, cornstarch, and sugar. In another bowl (the one that will eventually be used as the top part of a makeshift double boiler), whisk the eggs and the vanilla. Add the flour mixture slowly to the egg mixture. Whisk for about 2 minutes. Scald the milk, either in a microwave or stovetop.
Place the bowl containing the egg-flour mixture over a pot of simmering water. In this simulated double boiler the mixture bowl should be heated by the steam and should not actually touch the water. Slowly add the scalded milk to the mixture, whisking constantly to avoid scrambling the eggs. Keep stirring the mixture over the simmering water until it thickens. Pour it immediately into a serving dish or individual ramekins. Refrigerate for 1 to 2 hours before serving.
Spoon raspberry coulis on a small plate. Spread so a thin layer coats the plate. Take one crepe and fill with 2 tablespoons pudding. Roll crepe up (like a burrito). Place on raspberry coulis plate. Drizzle with chocolate sauce.