Combine eggs, milk, melted butter, sugar, flour and vanilla in a blender and blend at high speed for 10 seconds. Place in refrigerator for at least one hour (maximum 24 hours).
In a non-stick pan, add a bit of the extra butter and let it melt to cover the bottom of the pan. Then, add approximately 1/4 cup of the crepe mix and tilt the pan gently to cause the batter to cover the entire surface of the pan. When the edges are cooked enough that they come free from the pan and are golden brown, about 2-3 minutes, turn the crepe and cook for a few seconds more. Remove from pan and save on a plate. Repeat until all of your batter is used.
Warm both the hazelnut spread and the chocolate syrup in the microwave until they are smooth. Take a crepe and warm it up if needed and spread approximately half a tablespoon of the hazelnut spread on top. Next, spread a thin layer of the chopped raspberry on top of the hazelnut. Fold the crepe in half and then in half again. Now it is folded into a quarter of its original size. Place 3 crepes on a plate, decorate with chocolate syrup, whole raspberries, and sprinkle with powdered sugar.
Serve with a scoop of vanilla ice cream.