Add milk, water, eggs, flour, cocoa powder, and sugar to a blender in the order listed. Turn the blender on and process until completely smooth.
Heat a crepe pan or large round pan over medium high heat. Spray with non stick spray, and add just about 1/3-1/2 cup of batter. Tilt it quickly but carefully, evenly distributing the batter over the pan.
Cook for about 1 minute until the bottom is dry and cooked, then flip and cook another 30-60 seconds until the second side is cooked. (Exact cooking time will depend on the temperature of your pan)
Repeat until all batter has been used and serve with fruit and whipped cream as desired.
Leftovers can be stored in the refrigerator for 3-4 days and reheated whenever required.
Recipe Notes
You want your batter super smooth, since the crepes are so thin.
You want your pan nice and hot, so they cook up quickly.
Add just enough batter so that it covers the bottom of the pan completely before the bottom cooks. It will take you a few tries to figure out this perfect amount, and that’s okay.