Blend the flour, milk, eggs, melted butter, a pinch of salt, and a spoonful of sugar in a blender until completely smooth.

Let the blended batter rest in the refrigerator for at least 30 minutes to relax the gluten so the crepes are tender.

Pour a small amount of batter into a hot, buttered skillet, swirling quickly to coat the bottom in a thin, even layer.

Cook for 1 minute until the edges lift, flip carefully, cook for 30 more seconds, and stack on a warm plate.

Beat the softened cream cheese in a bowl, then add the heavy cream, vanilla, and powdered sugar, whipping until stiff peaks form.

Lay a warm crepe flat, pipe a thick line of vanilla cream down the center, and press fresh raspberries into the cream.

Roll the crepe tightly like a cigar, leaving the cream and berries slightly exposed at the ends for a beautiful presentation.

Drizzle with raspberry sauce, dust heavily with powdered sugar, and garnish with whipped cream and a mint sprig before serving.