Chocolate Crepes with Whipped Cream and Berries

2 large eggs

Recipe and photo by Sara Newberry

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.