Sift flour, salt and cocoa into a large bowl. Add sugar and stir.
In a small bowl, combine eggs and milk. Add to flour mixture and whisk until smooth and free of lumps.
Heat a crepe pan over medium heat, spray with oil spray.
Pour ¼-⅓ cup of batter into pan, swirl to coat. Cook crepe for 2-3 minutes. Flip and cook for a further 1-2 minutes, remove and keep warm. Continue with remaining batter.
Serve immediately with your favourite toppings. We like fresh raspberries and whipped coconut cream.