COMBINE flour and salt in medium bowl. Stir in milk, eggs, water and butter; beat until smooth and free from lumps.
SPRAY 8-inch non-stick skillet with nonfat cooking spray. Heat over medium heat. Pour about 1/4 cup of the batter onto bottom of pan; swirl batter along bottom to coat pan. Cook for about 30 to 40 seconds or until browned. Turn and cook other side for about 20 more seconds. Carefully remove crêpe to flat surface to cool. Cook about 30-40 seconds and then flip and cook for about 20 more seconds. Carefully remove crêpe to flat surface to cool. Repeat with remaining batter. Let cool completely.
FOR MOCHA ICING:
DISSOLVE coffee granules in hot water in large bowl. Stir in remaining ingredients; beating until smooth and of a spreadable consistency. Add additional milk if too thick.
TO ASSEMBLE CRÊPES:
THINLY SPREAD half of each crêpe with Mocha Icing. Sprinkle with morsels and pecans. Fold crêpe in half and then fold in half again. Drizzle with Nesquik and caramel syrup. Top with additional morsels and pecans. Serve and enjoy!