Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 7 ingredients in a blender; process 1 minute and 15 seconds or until smooth, stopping once to scrape down sides. Cover and chill batter 1 hour.
Toss raspberries and Chambord gently in a small bowl. Cover and chill.
Beat Neufchâtel cheese and next 3 ingredients at high speed of a mixer 1 to 2 minutes or until creamy. Set aside.
Place an 8-inch crêpe pan or nonstick skillet over medium-high heat until hot. Coat with cooking spray. Remove pan from heat. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so that batter covers pan with a thin film. Cook about 1 minute.
Carefully lift edge of crêpe with a spatula to test for doneness. Crêpe is ready to turn when it can be shaken loose from pan and underside is lightly browned. Turn crêpe over, and cook 30 seconds on other side. Place crêpe on one of 4 individual serving dishes. Repeat procedure with remaining batter.
Spoon cheese mixture evenly onto center of crêpes. Bring 2 opposite sides to center of each crêpe, folding over filling. Place crêpes, seam side down, on serving plates. Spoon 1/4 cup raspberry mixture over each crêpe, and drizzle each with 1 teaspoon chocolate syrup.