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 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.

Whipped Mocha Cream Filling

Makes enough to fill about 16 crepes

Note: This cream filling can be put into a pastry bag fitted with a star tip to pipe it into the crepes. Leftover filling tastes great on pancakes or French toast.

1/2 cup unsweetened cocoa powder

1/2 cup powdered sugar

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