In a mixing bowl, whisk together all-purpose flour, eggs, milk, melted butter, and a pinch of salt until smooth and fully combined. Allow the batter to rest for 30 minutes at room temperature.

Heat a non-stick skillet or crepe pan over medium heat and lightly brush it with butter. Pour a small amount of batter (about ¼ cup) into the pan, swirling to evenly coat the bottom. Cook for 1-2 minutes or until the edges begin to lift and turn golden. Carefully flip the crepe and cook for another 30-60 seconds.

In a large bowl, whip heavy cream with mascarpone or cream cheese, and vanilla extract using an electric mixer until soft peaks form.

To assemble each crepe, lay one crepe flat on a plate and spoon or pipe a generous amount of the vanilla cream along one edge. Add a handful of fresh raspberries on top of the cream, then gently fold or roll the crepe.

Dust the finished crepes with powdered sugar for an elegant touch and serve immediately.