Place the milk, egg, and melted butter in a measuring cup. blend until combined

Add the flour, sugar, salt,  and vanilla extract, and blend again until well-combined

strain the batter to make sure any large dry clumps are gone 

place the batter in the fridge to chill for at least 20-30 minutes. 

heat a nonstick skillet over medium-low heat. when the pan is just warm, add a little bit of butter to the skillet until melted 

pour ¼ cup of batter into the center of the pan. then tilt the pan so the batter spreads out in a thin circle 

cook for 1-2 minutes until the crepe is golden brown around the edges and on the bottom side. flip the crepe and cook for an additional 1-2 minutes 

repeat that step until the batter is used up 

serving: spread chocolate spread on each crepe sheet and add banana and strawberry pieces