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

Preheat a non-stick pan and lightly grease it. Pour 1/4 cup batter, swirling to create a thin layer. Cook for 1-2 minutes, flip and cook until golden.

In a mixing bowl, combine heavy cream, mascarpone, vanilla extract, and powdered sugar. Whip until soft peaks form, about 2-3 minutes.

Take one crepe, spoon or pipe the vanilla cream onto the center. Scatter raspberries, fold or roll the crepe, and arrange on a serving dish.

Dust with powdered sugar, drizzle with coulis or chocolate, garnish with mint leaves, and serve immediately.