In a large bowl, whisk 2 large eggs, ¾ cup milk, 3 tablespoons melted butter, 2 tablespoons vanilla extract and ½ cup water together and mix until smooth.
Then whisk in ¾ cup flour, ¼ cup cocoa powder and mix until the batter is smooth.
In a small non-stick frying pan, add a little butter and adjust the stove to low heat. The circumference size of the frying pan will be the size of the cake.
When the pan is hot, add ¼ cup of batter (adjust this amount if you are using a larger frying pan) to the pan and swirl a thin circular layer around the bottom of the pan
Cook it for approximately 2 mins (or when the edges become light brown and start curling, then flip it and cook for another 1-2 minutes
Remove from pan and set it aside to let it cool.
Keep making crepes until all the batter has been used, and stack them up into one pile to keep them moist while they are cooling down.