Ingredients

• 1 1/2  cups All-Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tbsps Granulated Sugar
• 2 cups Milk
• 2 large Eggs lightly beaten
• 1/2 tsp Vanilla Essence
• 2 tbsps Margarine or Butter melted

For the frosting:

• 345g Unsalted Butter, at room temperature
• 100g Cocoa Powder
• 100g Milk Chocolate, melted
• Pinch of salt
• 2 1/2 cups confectioners’ sugar
• 1 1/2 teaspoons pure vanilla extract

Method

1. Mix flour, sugar, baking powder and salt. Stir in remaining ingredients.
2. Beat with a hand mixer or whisk until smooth.
3. Lightly butter 6-8 inch pan, heat over medium heat until bubbly.
4. Pour a 1\4 cup of the batter into the pan and rotate so a thin film of batter coats the pan.
5. Flip the crepe once it sets for it to cook on the other side.
6. Once the crepe is well cooked, put it on a plate and repeat the process with the remaining batter until all the crepes are cooked.

Make the frosting:

1. Put the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool.
2. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted milk chocolate until combined.
3. Gradually beat in the confectioners’ sugar until smooth and fluffy; beat in the vanilla.
4. Place the cream in a piping bag with a medium size nozzle. Apply cream onto crepes as you layer.