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

Heat a non-stick skillet over medium heat and lightly grease it. Pour in a small amount of batter, swirling to create a thin layer. Cook for 1-2 minutes, flip and cook for another 30-60 seconds.

In a mixing bowl or blender, combine heavy cream, mascarpone, vanilla extract, and optional powdered sugar. Whip until soft peaks form.

Take one cooked crepe, add vanilla cream filling and fresh raspberries, then fold or roll the crepe.

Dust with powdered sugar and garnish with raspberries or mint before serving.