CREPES: Combine flour, salt, eggs and egg yolk. Gradually stir in milk and water. Beat until smooth. Chill for half 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.