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

Heat a non-stick skillet over medium heat. Pour about ¼ cup of batter into the pan to form a thin, even layer. Cook for 1-2 minutes, flip, and cook for another 30-60 seconds.

In a chilled bowl, whip the heavy cream until soft peaks form. Fold in mascarpone and vanilla extract, adding powdered sugar if desired.

Place a warm crepe on a plate, spoon the vanilla cream filling, and add fresh raspberries. Fold or roll the crepe up.

Dust each assembled crepe with powdered sugar, drizzle with raspberry coulis or melted chocolate, and serve immediately.