Prepare the crepes by whisking the batter until smooth, heating an 8-inch non-stick pan, and cooking each crepe for about 1-2 minutes on each side.

Make the cream filling by combining softened cream cheese, condensed milk, and espresso, then whisk until creamy and smooth.

Whip the heavy cream until soft peaks form, then gently fold half into the espresso cream mixture.

Assemble the cake by layering crepes with filling and dusting cocoa powder, repeating until all ingredients are used.

Chill the cake in the refrigerator for at least 24 hours, allowing flavors to meld.

Frost the top of the chilled cake with reserved whipped cream and dust with cocoa powder before serving.