Combine the flour, sugar, and salt in a large mixing bowl and whisk together until evenly distributed.

Create a well in the center of the dry ingredients and add the eggs, milk, melted butter, and vanilla extract. Whisk from the center outward, gradually incorporating the flour until you have a smooth, thin batter with no lumps. The consistency should resemble heavy cream.

Cover the bowl and let the batter rest at room temperature for 15-30 minutes. This allows the flour to fully hydrate and the gluten to relax, resulting in tender crepes.

Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly butter the pan for the first crepe only.

Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and swirling the pan in a circular motion to spread the batter into a thin, even layer that covers the bottom. Work quickly before the batter sets.

Cook for 1-2 minutes until the edges begin to lift and the bottom turns light golden. Use a thin spatula to flip, then cook the second side for 30-45 seconds until just set with light golden spots.

Transfer the finished crepe to a plate and repeat with the remaining batter, stacking crepes as you go. You should get 8-10 crepes total.

To assemble, spread about 1 tablespoon of warmed chocolate hazelnut spread over one half of each crepe while still warm. Fold the crepe in half, then in half again to create a triangle, or roll into a cylinder.

Dust with powdered sugar and serve immediately with fresh berries if desired.