For the maple butter sauce, whisk syrup, butter and cinnamon together in a small saucepan over low heat until butter melts. Allow to cool.
For the filling, beat together the cream cheese, Mascarpone, Seedless Raspberry Jam, egg, vanilla extract and lemon zest.
Reserve a few raspberries for garnish, fold the remaining raspberries into cheese mixture and chill at least 1 hour (can be made a day ahead).
For the pears, heat 2 Tablespoons butter in a large skillet. Stir in 2 Tablespoons Maine Maple Syrup and a pinch of cinnamon. Add pear slices and sauté until tender and golden brown. Set aside to cool.
Preheat oven to 375° F.
Butter a 9x13-inch glass baking pan.
Place crepes, light side up, on working surface. Spoon 1/4 cup of filling into the center of the crepe.
Fold both sides of the crepe partially over filling. Then roll up from the bottom. Place seam side down in prepared dish. Repeat with remaining crepes and filling.
Cover the dish with foil. Bake until center of filling is heated to 160° F, approximately 30 minutes.
When ready to serve, warm the maple butter sauce over low heat, whisking until smooth.
Place crepes on a plate and serve with warm sauce, garnish with fresh raspberries and sautéed pears and a dusting of confectioner’s sugar.