Chocolate Cinnamon Crepes

• 2 large eggs
• Pinch of salt
• 1 cup flour
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 tablespoon sugar
• 2 tablespoons oil or melted butter, plus extra for greasing the pan
• 3-ounce chocolate bar
• Ground cinnamon

Instructions
In a large bowl, whisk together all of the ingredients except the chocolate and cinnamon. Place the bowl in the refrigerator and allow the batter to sit for an hour.
Heat a 10-inch skillet over medium heat and coat it lightly with oil or butter. Place a scant 1/3 cup of the batter in the center of the skillet, and then tilt the skillet so the batter spreads out to the edges. If you don’t have enough batter to cover the skillet, add a little more wherever there is a hole or an empty space.

Keep an eye on the crepe. The batter will form small bubbles as it cooks. After about 2 minutes, loosen the edges with a spatula and peek underneath. The crepe should be lightly browned. Flip and cook on the other side for 1-2 minutes, then slide onto a plate. Lightly grease the pan and repeat with the remaining batter.

Melt the chocolate in a microwave or in the top of a double boiler. Place the crepes on a serving platter and drizzle with the chocolate. Sprinkle with cinnamon and serve.