Whisk the eggs, milk, and sugar together in a large bowl until fully blended. mix

Add the flour, baking powder, and salt through a sifter, then whisk until the mixture is smooth before stirring in the melted butter. Let the batter rest briefly. mix

Warm a nonstick skillet over medium heat and lightly grease it with butter before adding about one-quarter cup of batter and swirling to coat the pan thinly. prep

Cook the crepe until the edges loosen, flip gently, and finish cooking the second side before transferring to a plate. Continue until all batter is used and allow crepes to cool. bake

Beat the mascarpone, cream cheese, powdered sugar, and espresso together until creamy and uniform. mix

Cover and refrigerate the cream mixture until slightly firm. prep

Lay one crepe onto a serving plate and spread a thin layer of cream over the surface, followed by a light cocoa dusting. assemble

Continue stacking crepes with cream and cocoa until all layers are assembled. assemble

Finish the top with remaining cream using a spatula or piping bag, dust with cocoa, then refrigerate for several hours before serving. finish