Crêpes!
They’re easy to make and easy to eat. They’re perfect whenever you have a sugar craving 
*A short definition in case of confusion: crêpes are pancakes, but thinner 
And please, it is not pronounced like “crap”, but more like “craip” -_-
I apologize beforehand because I can’t give out the exact amount you must use for each ingredient, since I have no idea how much I used. I kinda follow my intuition… that’s bad eh? However, I’ll try to give as much details as possible so that you won’t end up with something not edible.
Now, before we start, my “measurement” are based on this spoon:
So when I say : “One asian spoon of … “, you should know I mean the spoon above. lol. As you can see, I’m not certified as a chef 
Ingredients
This is for twocrêpes only
The crêpes
- Flour (the all-purpose kind);
- Butter (half a tea spoon?);
- One large egg`
- Vanilla Extract (a few drops only);
- Sugar or fake sugar (half an asian spoon);
- Milk (around 3/4 of a normal mug).
The dressing
- LOTS of blackberries and raspberries;
- Nutella
- Mascarpone cream (recipe below) [optional]*
The crêpes
Mix the egg with two asian spoons of flour, milk, vanilla extract, sugar and the butter. Mix it well and you should get a yellow-ish mixture. It shouldn’t be too thick: the more it is thick, the more your crêpes would be thick (they will then be like pancakes and I don’t like pancakes). If the mixture is too liquid, you will have a hard time turning the crêpe over.
Once that is done, turn on the hit (highest) and poor half the mixture into a big pan (when it is hot enough that a drop of water can boil almost instantly). Now comes the tricky part. Poor the mixture in the center of the pan and once you’re done, try to move the pan around so that the mixture occupies the whole surface (that way you crêpe will be thin). Once the mixture has occupied the flat surface, you can keep moving the pan to make sure it is well distributed.
When you start seeing lots of bubbles on the surface, you might want to turn the crêpe with a spatula. Wait 10-15 seconds and it should be cooked. Put your crêpe on a dish and repeat with the mixture left.
The dressing
Spread as much nutella as you want. Please abuse Once you’re done, put the second crêpe on top and apply more nutella (maybe a bit less than on the first crêpe). Put on your berries and the mascarpone cream
The mascarpone cream
It’s optional, but quite easy to do too. IF you can’t find mascarpone cheese, I have an alternative recipe below.
In a bowl, mix one egg yolk with two and a half asian spoons mascarpone cheese (it is called ‘cheese’ but i think it tastes more like cream cheese without the sour taste), 1/3 a mug of milk and one full asian spoon of sugar. Blend it with a mixer if you want (it’ll go a lot faster) until the mixture has the creamy-texture. Put in the fridge for around half an hour and it should be okay.
