I recommend bringing all the ingredients to room temperature, which will help prevent any clumps in the crepe batter. First, make the easy, delicate crepes. You can make these crepes the old-fashioned way in a bowl with a whisk, or use a blender. If mixing by hand, first whisk together the eggs, milk, butter, sugar and vanilla for a few minutes, until smooth and creamy. Sift the flour into the batter in small batches, whisking well after each addition. For the blender method, just place all the ingredients into the blender and pulse for 2 to 3 minutes.

Preheat a medium, non-stick fry pan or crepe pan over medium heat. Add 1/4 cup of batter into the center of the pan and tilt to distribute batter evenly. Cook on the first side for about 1 minute, until edges turn golden brown; turn and cook on the second side for 30 seconds. Remove from pan and stack onto a plate.

To assemble the crepes, gently spread Nutella onto a warm crepe, then fold it into quarters or roll. Top with fresh berries, goat cheese, almonds and maple syrup. Serve immediately.

Note: substitute the goat cheese with mascarpone, ricotta or cream cheese.