2 large eggs
1 cup whole milk
1/3 cup water
3/4 cup flour
1/4 cup cocoa powder
2 tablespoons granulated sugar
Pinch of salt
2 tablespoons melted unsalted butter, plus more for brushing pan
Whipped cream and berries, for serving
Combine eggs, milk, water, flour, cocoa powder, sugar, salt and 2 tablespoons melted butter in a blender. Blend into a smooth batter with consistency of heavy cream. Cover and refrigerate for at least 30 minutes or up to overnight.
Heat an 8-inch nonstick skillet over medium heat until hot enough for a drop of water to sizzle on contact. Brush surface of crêpe pan with a thin film of melted butter. Ladle 1/4 cup of batter into middle of pan, tilting pan quickly in all directions to evenly coat with a thin layer of batter. Cook crêpe until surface is no longer shiny. Gently lift edge of crêpe with an offset spatula and flip. Cook second side until batter is set, another 30 seconds. Fold crepes into quarters on plates and let cool slightly. Top with whipped cream and berries.