2 cups milk
3 large eggs
3 tablespoons unsalted butter, melted, plus more for making crepes
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/3 cup sugar
1/2 teaspoon salt
1 cup raspberry jam, plus more as needed
Whipped cream for serving
Fresh raspberries for garnish
To make the crepes, in a blender, combine the milk, eggs, butter, flour, cocoa powder, sugar and salt and process until smooth, about 30 seconds.
Alternatively, combine the ingredients in a pitcher and whisk vigorously until smooth. Cover and refrigerate for 2 hours or as long as overnight.
Heat a crepe pan over medium-low heat. Coat the pan lightly with melted butter, wiping out any excess. Lift the pan at a slight angle and pour about 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 1 minute. Using a spatula, flip the crepe over and cook for 1 minute more. Transfer to a plate and cover. Repeat to make about 16 crepes.
To assemble, lay a crepe flat, spoon 1 to 2 tablespoons of the jam into the center and fold the crepe into a triangle. Repeat with the remaining crepes and jam.
Serve the crepes with a dollop of whipped cream and garnish with raspberries.
Yields 8 servings.