Whisk together flour, eggs, milk, melted butter, and salt until smooth. Let rest for 30 minutes.

Heat a non-stick skillet over medium heat. Pour 1/4 cup batter, swirling to form a thin layer. Cook until golden, then flip and cook for 1 more minute.

In a bowl, whip heavy cream and powdered sugar until soft peaks form. Fold in cream cheese and vanilla extract.

Fill each crepe with the cream mixture and fold. Dust with powdered sugar and garnish with raspberries.