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Place the milk, eggs, melted butter, vanilla, sugar, and salt in a blender or tall jug.
Next, add the flour and cocoa powder.
Blend until the crepe batter is smooth, while making sure to scrape down the sides of the jug half way through to prevent the flour from sticking to the sides.
Let the chocolate crepe batter rest for at least 15 minutes.
Preheat a 10 inch non-stick pan over medium heat.
Brush a layer of butter on the heated pan.
Always give the crepe batter a mix before you make each crepe.
Scoop up about ¼ cup of the batter and pour it into the hot pan while swirling it to coat the bottom of the pan.
Return the pan back to the heat to let the crepe cook.
For extra soft crepes, cook the crepes only until they are just set at the surface (about 30 seconds).
For classic crepes, cook the crepes until the edges are starting to become a little crisp (about 40 – 60 seconds).
Repeat until all the batter is used up.
Stack the cooked crepes on a plate or wire rack until you've made all the chocolate crepes.
Serve with your choice of filling.