In a bowl, combine the flour, sugar and salt. Add the eggs, ½ cup (125 ml) of the milk and the vanilla. Whisk until smooth. Gradually whisk in the remaining milk. Stir in the melted butter.
Heat a 9 ½-inch (24 cm) non-stick skillet over medium heat. Once the skillet is hot, brush with butter.
For each crepe, pour about ¼ cup (60 ml) of the batter into the centre of the skillet. Tilt the skillet from side to side to spread the batter evenly to cover the entire bottom of the skillet. Once the edge of the crepe easily comes away from the skillet and starts to brown, flip over using a spatula. Cook for another 30 seconds to brown slightly and remove from the skillet. Set aside on a plate. Cover the crepes with foil to prevent from drying out and to keep warm.
Chocolate Sauce
In a glass bowl, over a pot of simmering water or in the microwave oven, melt the chocolate with the milk. Whisk until smooth.
Roll up the crepes and divide among four plates. Drizzle with the chocolate sauce and top with the berries.
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