Step 1

Using a countertop blender, pulse together the flour, milk, eggs, melted butter, granulated sugar, vanilla, and salt until smooth. Transfer the batter to a bowl; cover the batter with plastic wrap and refrigerate it for at least 1 hour or up to 24 hours.

Step 2

Place a 10-inch nonstick skillet over medium-low heat. Rub a thin coat of butter on the skillet. Whisk the batter, then pour ¼ cup in the pan. Immediately swirl the batter around to completely cover the surface of the skillet in a thin layer. Cook until set, 1 to 2 minutes. Carefully flip by lifting the edge of the crepe with a thin spatula and, using fingers, flip it quickly. Cook the crepe for about 1 minute more. Remove from the pan and stack on a plate. Repeat with the remaining batter, rubbing the skillet with butter as needed.

Step 3

In a medium microwave-safe bowl, place the Nutella. Microwave at 50% power until very soft and spreadable, 30 seconds to 1 minute.

Step 4

Spread about 1 tablespoon of warm Nutella onto half of each crepe. Line up some raspberries on the outer edges of the semicircle of Nutella, if you like. Fold the empty side of the crepe over the Nutella and raspberry side, and fold it again into quarters.

Step 5

Serve the crepes with a dusting of powdered sugar and a dollop sweetened whipped cream.