Put everything into a blender and mix until smooth.  Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit (I refrigerated mine overnight and it got TOO thick, if that happens to you thin it down with more milk or water to get the texture right).

heat a large flat skillet on med high and once it’s hot  pout 3-4 Tbsp of batter, QUICKLY tilt the pan in a circle to cover the bottom.  I cook it for about 40 seconds on each side.  Use a spatula to loosen the edge and flip the crepe.  It depends on how hot your pan is.  I LIKE it cooking fast, I can get through the batch faster that way…

serve right away, or let the crepes cool, stack, refrigerate and serve the next day!

Beat the cream cheese then add everything else and blend!  Keep extra refrigerated and it will last a few more days!

In a medium-sized sauce pot over medium heat, combine the berries, orange zest, water, sugar, and lemon juice. Bring to a boil and cook for an additional 8 minutes. Remove from the heat and puree with a blender or handheld mixer. Strain into desired small bowl.

Preheat the oven to 325F. Line the bottom of an 8 inch pan with parchment paper and the sides with Pam. Heat 2/3 of the sugar (1 Cups) in a small pan with the water until the sugar has completely dissolved to a syrup. Place the chocolate and butter in the hot syrup and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.

Beat the eggs with a third of the sugar (1/2 Cup) with a whisk until the volume quadruples-this will take around least 10 minutes in an electric mixer.  Add warm chocolate mixture to the eggs and continue to beat, more gently, until completely combined- about 20 seconds. Pour into the cake tin and place in a water bath (I just use the next cake pan up).  Bake in the oven for at least an hour to an hour and a half. It crusts over on the top, but as we’re going to turn it out it will be on the bottom.  Let it cool in the tin about 10 mins before turning out. The cake rises quite a bit when it cooks (expanding egg bubbles), but it does shrink a bit as it cools.

sprinkle the gelatin over the cold water and let it bloom for 5 mins. While that’s resting add the sugar and vanilla to the whipping cream (feel free to do more or less to your tastes). Once the gelatin has bloomed microwave it until it’s dissolved. Then, while whipping the cream, slowly add the gelatin to the cream. Beat in a mixer with a whisk until soft or stiff peaks form (your preference) and keep refrigerated!