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

Heat a lightly buttered non-stick skillet over medium heat. Pour about ¼ cup of batter into the center, swirling it to form a thin layer. Cook until edges lift and bottom is golden. Flip and cook for another 30–60 seconds. Stack finished crepes to keep warm.

In a mixing bowl, whip the heavy cream with mascarpone and vanilla extract on medium speed until soft peaks form, about 3–5 minutes. Avoid over-whipping.

Take a warm crepe, spoon a generous dollop of cream filling down the center, and top with fresh raspberries. Fold or roll the crepe and repeat with remaining crepes.

Dust with powdered sugar and, if desired, drizzle with raspberry coulis or melted chocolate. Garnish with fresh mint and serve immediately.