Combine the flour, eggs, milk, melted butter, sugar, vanilla, and salt in a large bowl. Whisk until silky.

Allow the batter to rest for about 30 minutes.

Preheat a non-stick skillet or crepe pan over medium heat and lightly coat with butter or cooking spray.

Pour approximately ¼ cup of batter into the center of the pan and tilt to spread into a thin layer.

Cook for 1-2 minutes until edges lift and underside is golden brown.

Flip the crepe and cook for an additional minute on the opposite side.

Place the crepe on a plate and repeat with remaining batter, stacking each crepe.

Spread about 2 tablespoons of chocolate hazelnut spread on one half of a crepe, fold in half, then fold again to create a triangle.

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