In a large bowl, beat the milk, eggs, olive oil, sugar, and vanilla for 1 minute. Add a pinch of salt and the flour to mix until smooth.

Rub a non stick skillet with olive oil or butter. Place over medium heat to heat up for 2-3 minutes.

Using 1/3 cup batter per crepe, add the batter to the center of the heated pan. Move around the pan to help the batter spread evenly in a circle until it looks like a thin crepe. Use an offset spatula to help spread the batter as needed.

Cook the crepe for 2 minutes on each side. Remove with a spatula to a plate.

Let the crepes cool completely before adding the whipped cream.

In the bowl of a stand mixer fitted with the paddle attachment, add the softened mascarpone. Beat until smooth, then 1/2 cup heavy whipping cream. Beat on medium low speed until it begins to get fluffy. Continue adding 1/2 cup heavy whipping cream until light and airy.

Add the powdered sugar to beat for 30 seconds, just until smooth.

Fold in the vanilla and espresso.

On a cake plate, add a crepe. Add a generous layer of the whipped cream, then dust with cocoa powder. (Optional: Brush each crepe with an extra espresso or strongly brewed coffee.) Continue the layering process until all crepes are used.

Pipe the top of the crepe cake with extra whipped cream, dust with cocoa powder, and garnish with shaved chocolate.

Cover and store in the fridge for at least 1 hour prior to serving. Enjoy!