Add eggs, milk, water, and melted butter to a blender and pulse a few times until smooth and combined.
Add remaining ingredients and pulse until smooth, but don't over mix. The batter should be fairly thin and pourable, slightly thinner than pancake batter.
Heat a large, non-stick skillet or crepe pan over medium heat. Lightly grease with butter.
When the pan is heated, slowly pour about 1/4 cup of the batter onto the skillet, swirling gently as you do so to form a larger circle that is fairly thin.
Cook the crepe about a minute, until it looks set enough to flip.
Gently flip the crepe and cook another 15-30 seconds until done.
Remove to a plate or cooling rack, and repeat with the remaining batter. Put a square of parchment paper or wax paper between the crepes so they don't stick.
Serve chocolate crepes with a simple dusting of powdered sugar, or freshly whipped cream. If you want over-the-top crepes for a special occasion, add a drizzling of ganache and some fresh berries, too!
Store leftover crepes in a large plastic bag in the fridge for a day or two.
You might be surprised to see water on the ingredients list, but let me explain. I have been making crepes for YEARS, long before we started eating gluten free. I came across an article way-back-when which included the secret of using part milk and part water for the liquid ingredients. I promise you that adding water yields the perfect texture for crepes! Using all milk makes a more pancak-y texture.
Recipe by Life After Wheat at https://thereislifeafterwheat.com/2018/02/chocolate-gluten-free-crepes/