In a large mixing bowl, whisk together the 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 1/4 cup of batter into the pan, swirling to create a thin layer. Cook until edges are golden brown, then flip and cook for an additional 30-60 seconds.

Whip the heavy cream until it thickens. Gradually add mascarpone and vanilla extract, plus powdered sugar if desired, until soft peaks form.

Lay each cooked crepe flat, spoon or pipe vanilla cream down the center, then top with fresh raspberries. Fold or roll the crepes over the filling.

Dust the crepes with powdered sugar and drizzle with raspberry coulis or melted chocolate if desired. Serve immediately.