Combine the flour, sugar, and salt in a blender. Add the milk, eggs, melted butter, and vanilla extract. Blend on medium speed for 20 to 30 seconds until the mixture is completely smooth. If you do not have a blender, whisk the dry ingredients in a bowl, add the wet ingredients, and beat until no lumps remain.
Let the batter rest at room temperature for at least 15 minutes. This allows the flour to hydrate, resulting in a more tender final texture.
Heat your non-stick pan over medium heat. Lightly grease the surface with a tiny amount of butter or cooking spray.
Pour approximately 1/4 cup of batter into the center of the pan. Immediately lift the pan and tilt it in a circular motion so the batter coats the entire bottom in a thin, even layer.
Cook for about 60 to 90 seconds. You will know it is ready to flip when the edges start to lift and turn golden brown, and the surface looks set.
Carefully slide a spatula under the edge of the crepe and flip it over. Cook the other side for 30 to 45 seconds until light golden spots appear.
Transfer the cooked crepe to a warm plate. While it is still warm, spread a thin layer of chocolate hazelnut spread over one half or the entire surface.
Add your desired fruit, then fold the crepe into quarters or roll it into a cylinder. Repeat the process with the remaining batter.