Cocoa Crepes With Mascarpone And Blackberries Recipe

• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 3 tablespoons cocoa powder, Valrhona brand recommended
• 1 tablespoon unsalted butter, melted
• 1 cup whole milk
• 2 cups mascarpone
• 1/2 cup cream
• 1/4 cup confectioner's sugar
• 1 1/2 pints blackberries

1. 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.
2. Over high heat, warm a non-stick saute 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.
3. In a large bowl, stir mascarpone, cream, and sugar together with a rubber spatula until smooth.
4. 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.

eggs, vanilla, flour, ubc, cocoa powder, unsalted butter, milk, mascarpone, cream, ubc, blackberries

Taken from www.seriouseats.com/recipes/2011/08/cocoa-crepes-with-mascarpone-and-blackberries.html (may not work)