Simple Cacao Crepes

1.In a large mixing bowl, sift together the flour, granulated sugar, cacao powder, and salt to ensure even distribution and no lumps.

2.In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter until fully combined and smooth.

3.Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a thin, smooth batter without lumps. Let the batter rest for 5 minutes to hydrate the flour and improve texture.

4.Meanwhile, prepare the filling by mixing the 2 tablespoons granulated sugar with the vanilla sugar (or vanilla extract) in a small bowl until well combined.

5.Heat a non-stick skillet or crepe pan over medium heat and lightly brush with melted butter.

6.Pour approximately 1/4 cup of batter into the center of the pan, tilting and swirling the pan immediately to spread the batter into a thin, even circle.

7.Cook the crepe for about 1 to 1.5 minutes, until the edges lift slightly and the bottom is lightly golden. Flip carefully and cook the other side for 30 seconds to 1 minute.

8.Transfer the cooked crepe to a plate and immediately sprinkle a thin layer of the cacao sugar mixture over one half of the crepe while still warm.

9.Fold the crepe in half over the filling, then fold once more to form a triangle or roll it up gently.

10.Repeat the process with the remaining batter and filling, brushing the pan with butter as needed to prevent sticking.

11.Serve the crepes warm, optionally dusted with a little extra cacao powder or powdered sugar for presentation.