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Crepes:
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In a large bowl stir together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
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In a separate bowl whisk together buttermilk, milk, egg, sugar, melted butter, vanilla, and food coloring. Whisk until all combined. Pour liquid ingredients into the mixing bowl with the dry ingredients and stir with a wooden spoon until dry ingredients are combined. Batter will be runny like soup. If it's thicker than soup add a little more milk, and make sure batter is not lumpy.
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Heat cooking oil in a pan over medium heat. When well heated turn down to medium heat and spoon or ladle 1/4 cup of batter into the center of the skillet. Swirl the batter in the bottom of the pan until it coats the bottom thoroughly in a thin layer. As the batter cooks it will dry and lose it's shine (approximately 2 minutes). Using a metal spatula carefully flip the crepe over and finish cooking a few more seconds. Gently slide onto a plate and repeat with remaining batter. Makes 24 crepes.
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Mascarpone Cream:
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In a mixer mix together Mascarpone cheese, 1/4 cup of powdered sugar, orange zest and vanilla until soft and fluffy. Set aside.
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In another bowl whip cream and remaining powdered sugar into stiff peaks and carefully fold this into the mascarpone mixture. Refrigerate until ready for use.
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To assemble crepes:
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Place crepe on serving plate, and add a Tablespoon of raspberry jam spread thin onto the crepe and then pipe a bit of the mascarpone cream down the center and roll up the crepe. Sprinkle with powdered sugar and drizzle chocolate syrup over top if desired.
