Preparation

• 1.

  In a bowl, whisk together the flour, eggs, milk, sugar, and salt until smooth. Add in the melted butter and mix well.

• 2.

  Let the batter rest for at least 30 minutes at room temperature.

• 3.

  In a saucepan over medium heat, combine sweetened condensed milk, cocoa powder, and butter to create the Brigadeiro filling. Stir continuously until it thickens and starts to pull away from the sides of the pan, about 10-15 minutes.

• 4.

  Once thickened, remove from heat and let cool, then roll into small balls and coat with chocolate sprinkles.

• 5.

  Heat a non-stick skillet over medium heat and lightly grease it.

• 6.

  Pour about 1/4 cup of batter into the skillet, tilting it to spread evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for another minute.

• 7.

  Remove the crepe from the skillet and repeat with the remaining batter, stacking them on a plate as you go.

• 8.

  To assemble, place a crepe on a serving plate, add a spoonful of Brigadeiro filling in the center, and fold the crepe over. Top with fresh fruits of your choice and a drizzle of chocolate sauce if desired.