Chocolate crepe rolls with fruit filling

Ingredients:

For crepes:

• 1 cup whole milk
• 1 egg
• 3/4 cup flour
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons powdered sugar
• 4 tbsp (60 g) unsalted butter, melted
• 1/2 tsp vanilla extract
• A pinch of salt

For the filling:

• 1/4 cup sweetened coconut flakes
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup raspberries
• 6 tbsp (90 g) unsalted butter, room temperature
• 1 kiwi, peeled and cut into slices
• 1/2 small mango, peeled and flesh cut into strips
• 3 tablespoons of cream dolce de leche (boiled condensed milk) or caramel sauce

Preparation:

1. Prepare the crepes: Combine milk, egg, flour, cocoa powder, powdered sugar, 1 tablespoon melted butter, vanilla extract, and salt. Mix until smooth.
2. Heat a 25cm nonstick frying pan over medium heat and lightly grease with the remaining melted butter.
   
   Pour 1/2 cup of batter into the pan, spreading it evenly over the entire surface. Cook the pancake on one side for 4 minutes, or until almost done. Flip it over with a rubber spatula and continue cooking for another 2 minutes, or until fully cooked.
   
   Place on a baking sheet and let cool. Grease the pan again and make 3 more crepes as described above.
3. Prepare the filling: Preheat the oven to 190 degrees Celsius. Place the coconut flakes on a baking sheet and bake for 10 minutes, then let cool.
4. In a medium bowl, beat the butter, powdered sugar, and vanilla extract with a mixer on medium speed until smooth. Spread the cream evenly over the crepes, leaving a 1/2-inch (1.2 cm) border. Sprinkle with coconut.
5. Lay out rows of kiwi, mango, and raspberries about 4 cm from the edge of each crepe. Fold the crepe to cover the filling, then roll it into a roll. Freeze for 1 hour.
6. Cut the crepe rolls into equal-length pieces. Dilute the dolce de leche cream with 1 tablespoon of water and serve with the crepes.