In a large bowl, pour in the milk and crack in the eggs, then mix well.

Using a sifter, sift the flour into the bowl and whisk until smooth. Pause occasionally to mix and prevent lumps.

Add 2 tablespoons of oil and stir. In a separate bowl, pour in about 2 ladlefuls of the batter and add both the sweetened and unsweetened cocoa powders. Mix well. Pour this chocolate batter into a sauce bottle or small pitcher.

Heat a crepe pan over medium heat. Add a drop of oil to lightly grease the pan, then wipe off any excess with a paper towel, making sure the pan is evenly coated.

Pour about half a ladle of plain crepe batter into the pan and spread it out. Using the chocolate batter, draw a spiral pattern on top of the plain batter. Cook for 1 minute, then flip and cook the other side.

Repeat the process to cook all the crepes. Once cooked, enjoy with chocolate spread, melted chocolate, jam, sugar, or brown sugar.