In a bowl, beat the eggs with a hand whisk.

Pour in the milk and beat everything together.

Add a little sugar and continue beating.

While beating, add the flour little by little.
If we want the crepes to be thin, the mixture should be runny, so add less flour.
If we want them thicker, the mixture should become slightly creamy, so add all the flour.
It is recommended to beat with a wire whisk and not with an electric mixer, so the mixture won't foam excessively.

Turn on the heat to medium, place a non-stick pan on top and wait for it to heat up.

Pour a little of the mixture into the hot pan with a dipper.
Slightly shake the pan back and forth to spread the mixture on the bottom.
Do not tilt the pan, as this will create ripples and holes.

At first, the crepe will look like it's stuck to the bottom. When it starts to slightly change color, carefully try to pick it up with a plastic spatula. If it comes off and remains solid, pick it up and once it's brown underneath, flip it over.

Once it has enough brown spots on the other side, remove it and repeat steps 6 and 7 with the remaining mixture.

Once the crepes are ready, fill them with chocolate spread or whatever else you want.
If you want to make small crepes (like treats), cut them to the size you want.
They are kept in the fridge for 2-3 days.
Whenever you want, heat them up, fill them and enjoy.