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

Heat a lightly buttered non-stick pan over medium heat, pour batter into the pan, and cook until golden brown on both sides, stacking them on a warm plate.

In a medium bowl, whip heavy cream, mascarpone or cream cheese, vanilla extract, and powdered sugar until soft peaks form, ensuring not to overwhip.

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

Dust with powdered sugar and drizzle with raspberry coulis or melted chocolate before serving warm.