Chocolate Crepes

2 cups all purpose flour
5 Tablespoons sugar
¼ teaspoon instant espresso powder
5 tablespoon Dutch process cocoa
Scant ¼-1/2 teaspoon table salt
2 eggs
1 cup water
½ cup milk
Additional water if needed to thin the batter
6 Tablespoons melted butter (clarified butter would be even better as it will not burn as easily while you cook but its ok to use regular butter)

Add the flour, sugar, espresso powder, cocoa powder and salt into a large bowl- stir to combine. Whisk together the eggs, water and milk. Stir or whisk the wet ingredients into the dry. Strain mixture through a mesh strainer to be rid of lumps. Let mixture rest ½-1 hour. (Add extra water to thin batter if necessary) Proceed as in sweet crepes to cook.