For the Crepes:

1. Prepare the Crepe Batter:
   • In a large bowl, whisk together the flour, eggs, milk, melted butter, vanilla extract, salt, and sugar until smooth. The batter should be thin and lump-free. Let the batter rest for 15-20 minutes for the best results (this step is optional but recommended).
2. Cook the Crepes:
   • Heat a nonstick skillet or crepe pan over medium heat and lightly grease with butter or cooking spray.
   • Pour about 1/4 cup of batter into the skillet, swirling the pan to spread the batter into a thin layer.
   • Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for another 30 seconds to 1 minute until golden brown.
   • Remove the crepe and set it aside. Repeat with the remaining batter, stacking the crepes on a plate. Keep them warm by covering with a clean towel or placing them in a low-heat oven.

For the Nutella Cream Filling:

1. Make the Filling:
   • In a medium bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
   • Gently fold in the Nutella until fully combined and smooth. You want the filling to have a light, creamy texture.

Assembling the Crepes:

1. Fill the Crepes:
   • Lay one crepe flat on a plate. Spoon about 2-3 tablespoons of the Nutella cream filling into the center of the crepe.
   • Fold the crepe into quarters or roll it up, depending on your preference.
2. Serve and Garnish:
   • Repeat the process with the remaining crepes and filling.
   • Dust the crepes with powdered sugar and top with fresh berries or extra whipped cream if desired.