In a mixing bowl, beat the eggs and sugar until pale and creamy. Alternate adding the milk and flour, then finish by mixing in the melted butter. Let the batter rest for 1 hour.

Meanwhile, prepare the cream: Beat the egg yolks with the sugar. Add the mascarpone and vanilla extract. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture. Chill in the refrigerator.

Heat a lightly oiled crêpe pan and cook your crêpes. Line a cake pan with parchment paper and begin layering crêpes and cream. Let the assembled cake rest in the refrigerator overnight.

The next day, invert the crêpe cake onto a plate, spread a final layer of cream on top, dust with cocoa powder, and enjoy.