1. Whisk the egg, milk, water, and salt together. Add in the flour. If it seems too thick (like pancake batter), add in water a tablespoon at a time to thin it. The batter should be thin like cream.
2. Over a medium heat, put about a tablespoon butter and allow it to melt. Ladle in some batter and tilt the pan (a nonstick pan seems to be best), rolling the batter around in a circle to cover the bottom of the pan and spread it evenly.
3. When the edges curl up and inward, flip the crepe over and cook the other side (should only take a minute, total). Repeat with the rest of the crepes.

Mint Whipped Cream

1. In a chilled bowl with chilled beaters and pour in your cream and beat it on medium until it starts to thicken, about 5-8 minutes. Add in the sugar and continue to whip until it hits stiff peaks (when you pull the beaters out there will be little bits of whipped cream sticking up, not curling over).
2. Take your mint leaves and bruise them with your fingers to release the oils before rolling them up and finely cutting them into thin ribbons.
3. Fold the mint into the whipped cream, cover and set in the fridge until ready to use.

Assembly

1. Take a crepe and lay it out flat, spoon the whipped cream about half an inch (approx. 1 1/2 cm) from the edge of the crepe closest to you. Sprinkle a bit of chocolate shavings on the cream and start rolling from the filled side away from you. End with the seam on the plate to keep it from unraveling.
2. Finish it off with a sprinkle of powdered sugar, or more chocolate shavings and a mint leaf or two.