Step 1: Prepare the Crepes. Heat a non-stick skillet over medium heat, coat with butter, pour in 1/4 cup batter, cook until edges lift, flip and cook for another minute. Stack the crepes as you complete them.

Step 2: Mix the Cream Filling. In a bowl, combine cream cheese, condensed milk, and espresso. Blend on medium until smooth, about 2-3 minutes.

Step 3: Whip the Heavy Cream. In a separate bowl, whip cold heavy whipping cream on high until soft peaks form, about 3-5 minutes. Fold gently into coffee-cream cheese mixture.

Step 4: Assemble the Layers. Layer crepes with cream filling and dust with cocoa until all ingredients are used, finishing with cream on top.

Step 5: Chill the Cake. Cover tightly and refrigerate for at least 24 hours to meld flavors and soften crepes.

Step 6: Remove the Pan and Frost. Run a knife around edges to loosen, remove sides, flip onto a plate, frost with reserved whipped cream, and dust with cocoa.

Step 7: Serve and Enjoy. Slice into wedges and serve chilled, optionally dusting with extra cocoa.