In a mixing bowl, whisk together all-purpose flour, large eggs, milk, melted butter, and a pinch of salt until the mixture is smooth and lump-free. Let the crepe batter rest at room temperature for 30 minutes.

Heat a lightly buttered non-stick pan over medium heat. Pour a thin layer of crepe batter into the pan, swirling gently to cover the bottom evenly. Cook for 1–2 minutes, until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 30-60 seconds. Keep cooked crepes warm under a kitchen towel.

In a separate mixing bowl, whip heavy cream with mascarpone and vanilla extract until soft peaks form. Be careful not to overwhip.

Take each warm crepe and spoon or pipe a generous amount of vanilla cream filling onto one half. Top with fresh raspberries and fold or roll the crepe.

Dust the crepes with powdered sugar, drizzle with raspberry coulis or melted chocolate if desired, and garnish with additional fresh raspberries.