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

Heat a lightly buttered non-stick skillet over medium heat; pour in about ¼ cup of the crepe batter, swirling to ensure even coverage. Cook for 1-2 minutes, flip, and cook for another 30-60 seconds.

In a mixing bowl, combine the heavy cream, mascarpone, and vanilla extract. Whip until soft peaks form, about 3-5 minutes. Be careful not to overwhip.

Take one crepe and spoon or pipe a generous amount of the vanilla cream filling into the center. Add fresh raspberries, then fold or roll the crepe.

Dust with powdered sugar and garnish with additional raspberries or mint before serving.