1/2 c. all-purpose flour
1 tbsp. cocoa
1 tbsp. sugar
Dash of salt
3/4 c. milk
1/2 tsp. vanilla
1 egg
2 tsp. butter, butter or vegetable oil

Combine first 4 ingredients. Add milk and vanilla; beat smooth. Add egg and beat well. Refrigerate for 2 hours. (This allows flour particles to swell and give a light texture.) Brush bottom of 6 inch crepe pan or heavy skillet with oil. Place over medium heat until just hot (not smoking). Pour 2 tablespoon of batter into pan; quickly tilt until it covers the pan. Cook crepe about 1 minute. Flip crepe. Cook for 30 seconds. Fill with ice cream or desired fillings.