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

Heat a non-stick skillet over medium heat. Lightly grease it with butter and pour in a small amount of batter to form crepes.

Cook for 1-2 minutes until edges lift, then flip and cook for another 30-60 seconds until golden brown. Stack on a plate.

In a chilled bowl, combine heavy cream, mascarpone, vanilla extract, and powdered sugar. Whip until soft peaks form (3-5 minutes).

Take a cooked crepe, add a scoop of vanilla cream and fresh raspberries, then fold or roll it. Dust with powdered sugar if desired.