Combine flour, milk, eggs, melted butter, sugar, and salt in a blender. Blend on medium speed for 30 seconds until completely smooth. Pour through a fine-mesh sieve into a bowl to remove any lumps. Let rest at room temperature for 15 minutes while you make the cream.

In a medium bowl, beat mascarpone with a spatula until smooth. In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold the whipped cream into the mascarpone in two additions until no streaks remain. Refrigerate until ready to use.

Heat a 10-inch nonstick skillet over medium heat. Lightly butter the pan, then pour in about 1/4 cup batter, immediately tilting and swirling to coat the bottom in a thin, even layer. Cook until the edges look dry and golden, about 1 to 1.5 minutes. Flip with a thin spatula and cook 30 seconds more until lightly spotted. Transfer to a plate. Repeat with remaining batter, stacking crepes with parchment between them. You should get 12 to 14 crepes.

Spread about 2 tablespoons of vanilla cream down the center of each warm crepe. Top with 4 to 5 raspberries. Fold in half, then in half again to form a triangle, or roll into a cylinder. Arrange two crepes per plate, dust generously with powdered sugar, and scatter remaining raspberries alongside. Serve immediately.