Place the dry mix into a large mixing bowl and add the sugar and sifted cocoa powder. Whisk together the melted butter, milk and eggs in a jug, then gradually whisk into the dry mix to form a smooth batter. At this point, you can cover and chill the batter until you need it.

To cook the crepes, heat a large non-stick frying pan over medium heat and grease lightly with a small knob of butter. Once the butter has melted and the pan is hot, pour about 1/4 cup batter into the pan and swirl around until the entire surface is covered. Cook for a few minutes until the surface has set, then carefully flip and cook until golden on both sides. Transfer the crepes to a plate and cover with a tea towel to keep them soft and warm.

Serve with your favourite toppings, like sliced banana, Nutella, fresh berries and whipped cream.

Tip: We added some sugar to this crepe recipe to balance out the bitterness of the cocoa. You can also cook smaller crepes in a 20cm pan for lunchboxes and picnic snacks.