1 cup pancake mix (I use Krusteaz)
1/4 cup sugar
2 tbsp. cocoa powder (Hershey's)
1 cup water
2 eggs
2 tbsp. melted butter

Mix dry ingredients then add water, eggs, and butter and mix thoroughly.

Heat non-stick pan on medium heat. Melt a little butter in center, pour about 1/3 cup at a time into pan for each pancake (enough for an initial 4-inch diameter pancake) then quickly tilt the pan to widen and thin out the crepe. Once the top of pancake is nearly dry (about 30 to 60 seconds), carefully flip it. It will only need about 10 seconds to cook the other side.

Note: I like to put each crepe on an oven-safe plate in the oven (set at 200°F) so they stay warm. Or, I'll just put them on a plate in the microwave (helps a little).

Top with confectioners' sugar and/or syrup and ENJOY!!!

Submitted by: Treena Fagan