Prepare Homemade Nutella first so it has time to thicken a little (if Homemade nutella is prepared a day ahead, take out of fridge so it can soften a little).
Add to your blender in this order: eggs, flour, milk, oil, vanilla, salt.
Blend all ingredients until no lumps of flour are seen anymore. If necessary take a spatula and scrape down the sides (remember to disconnect your blender before going in with any utensil to avoid accidents).
Put a 9" (20cm) non stick pan on the stove over low medium heat (my stove heat goes from 1-9 and I typically turn it to 4) and let the pan get really really hot (wait at least 10 minutes).
Once pan is very hot, add about a pinky fingernail sized piece of butter to the pan and let it melt completely.
Move the butter around with a spatula to evenly coat all the surface.
Add 1/4 cup crepe batter to the middle of the pan and move the pan around holding it by the handle until the whole bottom is covered.
Cook for about 1 minute, then carefully turn the crepe and cook for another minute.
Turn around your pan and let the crepe fall flat on a wooden cutting board and cover with a big plate or a pot lid to keep in it's steam and keep the crepe soft so it won't break later.
Repeat previous 5 steps until all batter is finished adding a new cooked crepe on top of the one before and covering right away again.
Once all crepes are cooked you can remove the plate or lid and start building the cake by spreading a thin layer of nutella on a crepe and then placing it on a plate and covering it with another crepe and so on until all crepes and nutella are finished.
Put loads of raspberries on top and decorate with a little bit of powdered sugar.