Paper-thin crepes spread with chocolate cream cheese and rolled with fresh berries make a foolproof weeknight dinner that tastes like dessert. The shelf gives you the filling; eggs and flour do the rest. Warm, plated in five minutes, it satisfies without heaviness.

Serves 2. 25 minutes, 20 at the stove.

About 480 calories a serving, 18 g protein, 39 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 6 oz [170 g] chocolate cream cheese spread, 2 eggs, 1/2 cup [60 g] flour, 2/3 cup [160 ml] milk, 1 tablespoon butter, pinch salt, 6 oz [170 g] fresh raspberries or strawberries.

1. Whisk 2 eggs with 1/2 cup flour, 2/3 cup milk, and a pinch of salt until the batter is smooth; let it rest for five minutes while you melt 1 tablespoon butter in an eight-inch nonstick pan over medium-high heat.
2. Pour 1/4 cup batter into the pan and tilt it to coat the bottom evenly; cook until the bottom is light golden, about 90 seconds, then flip and cook the other side for 30 seconds until set. Slide onto a plate and repeat with the remaining batter, stacking the crepes.
3. Spread about 1.5 tablespoons chocolate cream cheese on each warm crepe and scatter a quarter of the berries across the spread; roll the crepe tightly and place seam-side down on a plate.
4. Divide the four crepes between two plates and scatter the remaining berries around them; serve at once.

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Note Swap raspberries for sliced banana or diced pear. Store leftover crepes flat between parchment in the fridge for up to two days; warm gently in a dry pan before filling. Serve with a glass of cold milk or coffee.