Instructions
Step 1 In a bowl, whisk together flour, sugar, and salt.
Step 2 Add eggs, milk, melted butter, and vanilla extract, whisking until smooth.
Step 3 Let the batter rest for 15–20 minutes.
Step 4 Heat a non-stick pan over medium heat and lightly grease with butter.
Step 5 Pour a small amount of batter into the pan, swirling to form a thin crepe.
Step 6 Cook for about 1–2 minutes, then flip and cook the other side briefly.
Step 7 Repeat with remaining batter.
Step 8 Spread chocolate spread over each crepe and fold into triangles.
Step 9 Place crepes on a plate and drizzle with chocolate sauce.
Step 10 Top with a scoop of vanilla ice cream and dust with powdered sugar.
Storage and Reheating Tips
Store leftover crepes (without ice cream) in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Ice cream should be added fresh before serving. Crepes can also be frozen for up to 1 month and thawed before reheating.
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