In a large mixing bowl, whisk together all-purpose flour, eggs, milk, melted butter, and salt until smooth. Allow the batter to rest for about 30 minutes.

Heat a non-stick pan over medium heat and grease it with butter. Pour batter and swirl to create a thin layer. Cook until edges lift and the bottom is golden, about 1–2 minutes per side.

In another bowl, whip heavy cream with mascarpone and vanilla extract until soft peaks form. Optionally, add powdered sugar for sweetness.

Spoon or pipe the vanilla cream onto each crepe, add fresh raspberries, and fold or roll carefully.

Dust with powdered sugar and serve immediately. Optionally drizzle with raspberry coulis or garnish with mint leaves.