3/4 cup (115 g) unbleached all-purpose flour

3 tbsp (20 g) cocoa powder

2 tbsp sugar

1 pinch salt

2 eggs

1 1/2 cups (375 ml) milk

1 tbsp (15 ml) canola oil

Softened butter, for cooking

In a bowl, combine the flour, cocoa powder, sugar and salt. Add the eggs and 1/2 cup (125 ml) of the milk. Whisk until smooth. Gradually stir in the remaining milk (1 cup/250 ml). Stir in the oil.

Preheat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush with softened butter.

For each crepe, pour about 3 tbsp (45 ml) of batter into the centre of the skillet and tilt to spread evenly over the entire bottom of the skillet. When an edge easily peels off and begins to crisp, flip the crepe with a spatula. Continue cooking for 10 seconds and remove from the skillet.

Keep the crepes warm on a baking sheet in an oven preheated to 200°F (95°C) while you cook, or serve them as you go.

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