Thin Cocoa Crêpes with Peanut Butter and Strawberries

Steps

1. Melt the butter in a small bowl in the microwave and let it cool slightly.
2. Sift the unsweetened cocoa powder into a large bowl, then add the flour, sugar and salt and whisk until no lumps of cocoa powder remain.
3. In another bowl, whisk the eggs, milk and vanilla, then whisk this egg mixture into the cocoa-flour mixture until smooth.
4. Whisk half of the melted butter into the batter; set aside the remaining half for the pan. Rest the batter 20 minutes while you slice the strawberries.
5. Heat an 8-inch nonstick skillet over medium heat and brush it lightly with some of the remaining melted butter.
6. Pour in about 1/4 cup of batter and swirl to coat the pan thinly. Cook 1 to 2 minutes until the edges lift, flip and cook 30 to 45 seconds more, until set with no wet batter, cooked through to 160°F (71°C). Repeat with the rest of the batter, brushing the pan with the remaining butter as needed, to make about 12 crêpes.
7. Warm the peanut butter for 15 seconds in the microwave so it spreads easily.
8. Spread each crêpe with the peanut butter, scatter on the strawberries, fold into quarters and dust with the cinnamon. Serve 3 crêpes per person.