Place the cream cheese, ricotta, egg, powdered sugar, lemon zest, vanilla, and lemon juice in a small bowl and beat until smooth and well blended.
Combine the apricots and raspberry jam and gently fold until the apricots are evenly coated with the jam
Heat a large non-stick skillet over a medium heat.
Add a crepe to the skillet and spoon 3-4 tablespoons of filling over one half of the crepe.
Fold the crepe in half and fold again into quarters and cook until the filling is heated through, about 2-3 minutes. Flip the crepe and heat through on the other side, an additional 2-3 minutes.
Continue making crepes as described.
Place two crepes on a serving dish and top with a generous spoonful of the apricot/jam mixture and a dollop of Greek yogurt. Serve immediately.