2 tablespoons unsalted butter, melted and cooled, divided
For the Huckleberry Sauce
1 cup frozen huckleberries
2 teaspoons freshly squeezed lemon juice
Chocolate hazelnut spread
Whipped cream (optional)
For the crêpes: In a blender, combine the eggs, milk, water, honey, flour, salt, and 1 tablespoon of the melted butter. Blend until smooth, scraping down the sides as needed. Allow the mixture to rest at room temperature for 20 minutes.
Meanwhile, for the huckleberry sauce: In a small saucepan, combine the huckleberries, lemon juice, and salt. Place over medium heat and simmer until the berries pop, about 10 minutes. Cool slightly and set aside.
Heat a 10-inch nonstick skillet over medium heat. Brush the inside of the pan with some of the melted butter. Add 1/4 to 1/3 cup of batter to the hot skillet and immediately swirl the skillet to evenly coat the bottom. Allow the crêpe to cook until set around the edges and bubbles form in the center, about 1 minute. Gently flip the crêpe and cook until lightly golden on the other side, another minute or so. Transfer the crêpe to a plate and keep warm. Continue with the remaining batter adding more butter to the pan as needed.
To serve: Place a dollop of chocolate hazelnut spread on one side of each crêpe and fold them in quarters. Drizzle with the sauce and dollop with whipped cream if using.