Blend the eggs, milk, melted butter, flour, vanilla, sugar, and salt in a high-speed blender until silky smooth.

Heat a 9-inch nonstick frying pan over medium heat. Pour a quarter cup of crepe batter into the pan, swirling to spread evenly.

Cook undisturbed for 45 seconds, until the edges are slightly lifted and golden. Flip and cook for an additional 20-30 seconds. Transfer to a cooling rack.

Repeat until all batter is cooked, stacking the crepes as you go.

Whip heavy cream in a stand mixer until stiff peaks form, then set aside.

In the same mixer, beat cream cheese with powdered sugar until smooth. Gradually add melted white chocolate while mixing on low speed until fluffy.

Gently fold in the whipped cream, mashed raspberries, lemon zest, and kosher salt until combined.

Layer one crepe on the serving plate, spread a thin layer of raspberry cream filling, then add another crepe. Repeat until all crepes and filling are used.

Finish with a thin layer of cream on top and refrigerate for at least two hours.

Garnish with stabilized whipped cream, fresh raspberries, and mint before slicing.

Slice with a sharp knife, wiping between cuts for clean edges.