Remove stems from strawberries and slice. Place 4 crepes on a clean, dry work surface. Lightly spread about 3 tablespoons chocolate-hazelnut spread over each crepe; fold in half, then spread about 2 tablespoons more chocolate-hazelnut spread over each. Layer even amounts strawberries over chocolate-hazelnut spread and fold crepes into quarters.

Melt butter in a large, nonstick sauté pan over medium. Sprinkle cinnamon over melted butter, then gently lay crepes into pan; cook 30 seconds on each side. Serve crepes topped with ice cream.