Melt the butter in a large non-stick frying pan. Remove from heat.
Sift flour and cocoa powder into a large mixing bowl. Add sugar and salt. Mix everything together.
Add vanilla extract, melted butter and eggs. Stir with a spatula.
Slowly add milk, use a whisk to mix the batter. Whisk until smooth. If any lumps appear, use a hand blender.
Place in an airtight container and chill in the fridge for at least 20-30 minutes (or overnight).
Cook the crepes
Add a drop of oil into the same pan you previously used for melting the butter. Wipe the oil with a kitchen towel all over the bottom of the pan. Set on medium-high heat.
Once the pan is hot enough, pour over some of the chilled batter - using a ladle. Cover the whole bottom of the frying pan with the batter in a thin and even layer. Fry for 1-2 minutes. Turn over (flip) the crepe when the batter seems cooked (no liquid on top). Cook for 1-2 minutes on the other side until slightly brown. Move the cooked crepe onto a plate and repeat this step with another portion of batter. Add more cooking oil if the pan is too dry.
Fill the chocolate crepes with nutella and serve with strawberries and chocolate sauce. Enjoy!
This recipe makes 6 crepes.For best results, use a non-stick or a seasoned frying pan. It is all about the temperature: the batter needs to be cold, and the pan hot.Possible ingredient swaps