In a large bowl, whisk together flour, eggs, salt, vanilla, melted butter, and sugar.

Gradually add milk while whisking until a smooth batter forms with no lumps.

Heat a lightly buttered skillet over medium heat.

Pour about 1/4 cup batter into the pan, swirling to coat evenly.

Cook for 1–2 minutes per side until lightly golden. Repeat with remaining batter.

In a bowl, whip heavy cream with 1/4 cup powdered sugar until stiff peaks form.

In another bowl, beat cream cheese until smooth, then add remaining powdered sugar, vanilla, and salt.

Fold whipped cream into the cream cheese mixture to create a fluffy filling.

Spread 2–3 tablespoons of filling onto each crepe and roll.

Top with fresh raspberries and a dusting of powdered sugar.

These raspberry vanilla cream crepes are best served fresh.