CREPES: Combine flour, salt, eggs and egg yolk. Gradually stir in milk and water. Beat until smooth. Chill for 1/2 hour. Heat crepe pan until very hot and brush with melted butter. Pour batter to form a very thin layer. Cook until golden brown and then cook other side. (Note from me: I never cook the other side of a crepe.) LUCIFER FILLING: Whip together cream cheese, chocolate and enough milk to make fluffy filling. Spoon filling in crepes, roll, and serve with Flaming Lucifer Sauce. FLAMING LUCIFER SAUCE: Combine butter, sugar, cornstarch and water in large skillet and heat, stirring, over low heat until butter melts. Add 3 tablespoons creme de cacao and simmer 5 minutes. Add remaining creme de cacao and brandy or rum. Ignite and pour over crepes.