Make the Chocolate Crêpe Batter:
In a bowl, whisk together flour, cocoa powder, sugar, and salt.
In another bowl, beat the eggs, then mix in milk, melted butter, and vanilla.
Gradually add wet ingredients to dry, whisking until smooth.
Let the batter rest for 15–30 minutes (optional, but helps texture).
Cook the Crêpes:
Heat a nonstick skillet over medium heat and lightly butter it.
Pour in about 1/4 cup of batter, swirling to coat the pan thinly.
Cook for about 1–2 minutes per side, until set and lightly browned.
Transfer to a plate and repeat with the remaining batter.
Assemble:
Place a warm or cooled crêpe on a plate.
Add 1–2 scoops of ice cream in the center.
Fold the sides over, or roll it like a wrap.
Drizzle with chocolate sauce, top with whipped cream, and garnish with fruit, nuts, or powdered sugar.
Variations & Tips:
Mint ice cream + dark chocolate drizzle = refreshing twist.
Add crushed cookies or caramel drizzle for more texture.
For extra indulgence: Spread a little Nutella on the crepe before adding ice cream.
