Place 200 g wheat flour T45, 1 tablespoon granulated sugar, and 1 packet vanilla sugar in a large mixing bowl.

Whisk the dry ingredients together until the sugars are evenly distributed.

Crack 3 eggs into the bowl, then whisk them into the flour mixture.

Add the 2 Danette chocolate puddings and whisk until the batter becomes smooth.

Gradually pour in about 250 ml water while whisking to make a thin, pourable batter.

Whisk 1 tablespoon sunflower oil into the batter, then rest the batter for 10 minutes.

Heat the nonstick crêpe pan over medium heat on the stovetop.

Pour one ladle of batter into the hot pan, then swirl the pan to form a thin crêpe.

Cook the crêpe for about 1 minute until the edges loosen and the underside is lightly browned.

Flip the crêpe with a spatula, then cook the second side for 30 seconds.

Transfer the cooked crêpe to a plate and repeat with the remaining batter.