CHOCOLATE CREPES WITH MOCHA CREAM

Makes: About 20 crepes

1 ½ cups whole milk (or 1 cup nonfat milk and ½ cup half-and-half)

4 large eggs

1 cup all-purpose flour

¼ cup unsweetened cocoa powder 3 tablespoons sugar

Pinch salt

¼ cup melted butter

Whipped mocha cream filling (see recipe) Bottled chocolate sauce or hot fudge sauce, warmed

Fresh berries, for garnish

Mint sprigs, for garnish

1. For the crepe batter, put milk and eggs into a blender and process to mix. Add flour, cocoa powder, sugar and salt. Process until smooth. Refrigerate covered (leave in the blender jar if desired) at least 30 minutes, or up to 1 day.

2. Stir the crepe batter well before using. Then stir in the melted butter.

3. To cook crepes, heat a 7-inch nonstick skillet over medium-high heat until a drop of water evaporates on contact. Pour or ladle in a scant ¼ cup batter. Immediately swirl the pan to distribute the batter into a thin, even layer. Tip the excess liquid batter back into the container. Then cook the crepe just until golden on the bottom, 30 to 60 seconds. Carefully flip the crepe and cook the second side just long enough to color it, about 15 to 30 seconds.

4. Slide the crepe out onto a plate. Repeat to cook all the crepes. When cool, the crepes can be wrapped and kept in the refrigerator for several days. Crepes can be reheated in the microwave, a few at a time, on a plate for a few seconds.

5. To fill crepes, place one warm crepe on a serving plate and dollop several tablespoons of the whipped mocha cream filling over one half of the crepe. Fold the other side of the crepe over the filling. Repeat for a second filled crepe. Drizzle with warmed chocolate sauce and garnish with berries and mint.