Cocoa Crepes with Mascarpone and Blackberries

Ingredients

• 1.5 pints blackberries 
• 3 tablespoons cocoa powder 
• 0.5 cup cup heavy whipping cream 
• 2 large eggs 
• 0.8 cup flour all-purpose
• 2 cups mascarpone cheese 
• 0.3 cup sugar 
• 0.3 cup sugar 
• 1 tablespoon butter unsalted melted
• 1 teaspoon vanilla extract 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• ladle
• sieve
• blender
• spatula

Directions

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 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.
3. For the Mascarpone-Blackberry Filling: 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.