Crepes. Combine flour, cocoa powder, sugar in a large mixing bowl. If you use your mixer (optional/not necessary) watch the speed as you do not want to wear brown flour. Add butter, milk, eggs, vanilla. Mix/whisk well to dissolve any lumps. Chill mix for at least 1 hour - up to 8 hours. Lightly spray non-stick skillet. When hot, add 1/4 cup batter (it will be thin)and swirl it around to form a nice circle (5 in circle or so). Cook until golden brown, 30-40 seconds. Flip the crepe over and cook second side for about 15-20 seconds. Slide out of pan onto cooling rack. Repeat until all batter is used. When you stack the crepes, place waxed paper square between each. These can be made in advance and reheated when ready to use.
Filling. Using a medium bowl and your mixer, beat softened cream cheese until smooth. Add sour cream, sugar, pureed strawberries, vanilla as desired. Be sure to clear down sides of bowl while mixing to ensure everything is well combinned. This can be made the day ahead.
Prep for serving. Place 3 TBS of filling in lower 1/3 of crepe. Fold the bottom up and then roll up the crepe (fairly tightly). Place crepe on a baking sheet and continue until all crepes/filling are used. Place crepes in 300 degree oven for 15 mins before serving...ensure hot through. Do not hold for extended period in warm oven as crepe will dry out.
These crepes are very easy to make, can be made day ahead! They are delicious and present beautifully. We serve them with a side of country sausage or praline peppered bacon. Enjoy.
Place two crepes on the breakfast plate. Drizzle with a purchased chocolate sauce that you have heated. Top with fresh strawberry slices, blueberries, blackberries as desired. Add a dollop of whipped fresh cream on each plate, garnish with fresh mint before serving.