Vessy’s Gourmet kitchen

1. Add eggs, milk, sugar, vanilla bean paste, flour, cacao powder, water and salt to a blender and process it until smooth;
2. Add butter to a paper towel and oil the pan; add 1/4 cup of the batter to a 9.5 inch crepe pan, swirl it around and cook the crepe over med- high heat for less than a minute per side; butter the crepe and repeat the same process for all 9 of them;
3. To make the mascarpone cream- whip heavy whipping cream with powdered sugar and vanilla bean paste and set it aside; quickly beat mascarpone and fold the whipped cream in; reserve some to add to a piping bag for decorating;
4. Arrange into a rectangle; spread the mascarpone cream; add some raspberries, fold the edges and roll the crepes;
5. Dust cacao powder, decorate with some the mascarpone cream, more raspberries, mint leaves and enjoy!