For the sauce: Add the milk, cream, and vanilla to a saucepan over low-medium heat and bring to a simmer, then remove from heat. Whisk egg yolks and sugar in a bowl. Whisk a tablespoon at a time of the hot milk mixture into the yolk mixture (this is to temper the egg yolks so they do not cook). Once fully incorporated, return to the saucepan. Stir continuously over low heat until the mixture becomes thick and smooth (about 5 minutes) do not boil. (Consistency: should coat the back of a spoon without dripping off.) Remove from the pan and set aside to cool.
In a non-stick pan over medium heat, toss the almonds until golden brown then set aside.
For the crêpes: Whisk the flour, sugar, milk, in a bowl.
Heat a large non-stick pan over medium heat. Lightly grease the pan with non-stick spray. Ladle 1/4 cup of batter into the center of the pan. Tilt and rotate the pan so the batter forms a thin layer on the bottom. Cook until the top is no longer liquid and the bottom is golden brown, for about 1-2 minutes. (Repeat with remaining batter.)
Flip the crêpe and cook the other side until light brown (about 1 minute more). Repeat with the remaining batter (you may need to lightly re-spray pan in-between crêpes). Stack finished crêpes on a plate.
In a non-stick pan over medium heat, brown the chicken sausage slices.
Spoon about a teaspoon of the sauce into each crêpe with 3-4 raspberries then roll up. Drizzle with more sauce and top with raspberries and almonds. Serve with chicken sausage.