1 c. buttermilk baking mix
3/4 c. milk
1/2 tsp. chili powder
2 eggs
1/4 c. finely chopped green onions

Beat all ingredients except onions with wire whisk or hand beater until almost smooth, about 1 minute; stir in onions. For each crepe, pour 1/4 cup batter into hot, lightly greased 10" skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge; turn and cook other side until golden brown. Place between sheets of waxed paper.