I love making crepes—the accomplishment of flipping (without ripping) them brings me great satisfaction. Once you get the hang of the technique, I'm sure you'll agree. These incorporate cocoa powder (I recommend Valrhona brand) into the crepe itself; the crepes are then rolled with blackberries and a mascarpone filling.
- For the Cocoa Crepe Batter:
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup sugar
- 3 tablespoons cocoa powder, Valrhona brand recommended
- 1 tablespoon unsalted butter, melted
- 1 cup whole milk
- For the Mascarpone-Blackberry Filling:
- 2 cups mascarpone
- ½ cup cream
- ¼ cup confectioner’s sugar
- 1 ½ pints blackberries
For the Cocoa Crepe Batter: Combine all ingredients in a blender and process until smooth. Strain mixture through a fine-mesh sieve and let rest in refrigerator for one hour or up to two days.
Over high heat, warm a non-stick sauté pan or crepe pan, lightly coated with non-stick cooking spray, until very hot. Reduce heat to medium, ladle about 1 ounce of batter into pan, swirling batter until it evenly coats base of pan. Similar to a pancake, cook the crepe until small bubbles appear and batter is matte in color. Gently flip the crepe and cook for about 5 more seconds. Invert pan over a plate or parchment-lined tray, lay crepe flat to cool, and repeat until with remaining batter.
For the Mascarpone-Blackberry Filling: In a large bowl, stir mascarpone, cream, and sugar together with a rubber spatula until smooth.
Dollop about 2-3 tablespoons of filling in the center of each crepe, top with 5-6 blackberries, and gently fold crepe in half twice. Scatter remaining blackberries over folded crepes.