Cocoa and caramel crêpes recipe

For the Chocolate Crepes:

1. In a bowl, whisk together the flour, cocoa powder, sugar, and salt.
2. In a separate bowl, beat the eggs, then add the milk and oil (or melted butter). Mix well.
3. Slowly pour the wet ingredients into the dry ingredients, whisking to avoid lumps until smooth. If desired, add a splash of vanilla extract.
4. Let the batter rest for 10-15 minutes.
5. Heat a non-stick skillet or griddle over medium heat. Pour a ladle of batter and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
6. Repeat until all batter is used.

For the Caramel from Sweetened Condensed Milk:

1. In a saucepan, melt the butter with the sugar over low heat.
2. Add the sweetened condensed milk and cook, stirring constantly, until the mixture thickens and turns a caramel color (about 10-15 minutes).
3. Remove from heat and stir in vanilla extract, if using.
4. Allow to cool slightly before using.

Assembly:

1. Spread a spoonful of caramel on each pancake.
2. Roll or fold the pancakes around the caramel filling.
3. Place the filled pancakes on a serving plate.
4. Drizzle with melted chocolate or pour melted chocolate over them for a decorative touch.
5. Optional: Garnish with extra caramel or chocolate drizzle.