To make crepes: Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let the batter refrigerate for at least 1 hour (This helps the flour absorb more of the liquids).
In a bowl cream the Pecorino cheese, vanilla extract, matcha and organic sugar. Fold in the raspberries. Spoon the mixture into the center of each crepe.
Cook crepes on a pan at medium-high heat. Roll the crepes and lightly dust with confectioners' sugar and matcha. Makes 12-14 crepes.