Crepes

1. Mix 250 ml all-purpose flour, 125 ml castor sugar, 62.5 ml cooking oil, 285 ml milk, 2.5 ml baking powder, and 12.5 ml cocoa powder.
2. Don’t worry if it looks a little lumpy at first; you’ll get there. After mixing the batter, check the consistency. If it’s too thick, add a splash more milk until it flows easily but isn’t watery
3. Let the batter rest for 15 minutes. It helps the crepes cook more softly and keeps them from tearing.
4. Heat a non-stick pan on medium heat.
5. Pour in some batter and swirl the pan slowly, so the crepe covers evenly.
6. If edges stick, run a spatula around to loosen.
7. Cook until bubbles appear and edges lift easily, then flip and cook the other side for about a minute or so.
8. Repeat until all batter is used.
9. About 1 minute per side.

Filling

1. Mix 100 g cream cheese, 100 g margarine, 12.5 ml cocoa powder, 37.5 ml hot water, and 5 ml vanilla essence until smooth and creamy.
2. Spread the filling over each crepe and roll or fold them as you like.
3. Taste and adjust sweetness by adding a little extra sugar or vanilla if desired.
4. Stack them, sprinkle a bit of cocoa powder, or drizzle some chocolate sauce if you’re feeling fancy.