In a large bowl or blender, combine the eggs, milk, flour, melted butter, and vanilla sugar. Blend with an electric mixer until the batter is completely smooth and lump-free.

Cover the batter and let it rest at room temperature for at least 30 minutes to allow the flour to hydrate and the gluten to relax.

Heat a non-stick pan or crepe pan over medium heat. Lightly butter the pan for the first crepe.

Pour about 1/4 to 1/3 cup of batter into the center of the pan, immediately tilting and swirling the pan in a circular motion to coat the bottom evenly.

Cook for 1-2 minutes until the edges are golden and lift easily from the pan.

Using a thin spatula, gently flip the crepe and cook the other side for another 30-60 seconds.

Transfer the cooked crepe to a plate. Repeat with the remaining batter.

Fill each crepe generously with chocolate spread, roll them tightly, and drizzle extra chocolate over the top before serving.