In a mixing bowl, whisk together 1 cup of all-purpose flour, 2 large eggs, and 1 ¼ cups of milk until smooth and lump-free. Add a pinch of salt and 2 tablespoons of melted butter for richness. Let the batter rest for about 15 minutes at room temperature while you prepare your cooking station with a non-stick skillet or crepe pan over medium heat.

Lightly grease your skillet with a dab of butter or oil. Pour approximately ¼ cup of batter into the pan, swirling it to coat the surface evenly. Cook for about 1-2 minutes, until the edges lift easily and the crepe is set, then flip it carefully using a spatula. Cook for an additional minute until lightly golden. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes.

Once your crepes are cooked and slightly cooled, drizzle chocolate syrup in a spiral pattern starting from the center outward, then use a toothpick or the tip of a knife to gently pull lines from the center to the edge to create the whimsical spiderweb effect.

To enhance your spiderweb crepes, add a swirl of whipped cream either on the side or on top for extra fluffiness. Serve immediately while warm, and watch as the kids marvel at their spooky breakfast.