In a medium bowl, beat eggs, milk and vanilla. Stir in flour, cornstarch, cocoa, sugar and salt. Mix until well-combined. Let batter rest for 30 minutes.

Heat oil in a 10-inch crepe pan. Pour in 1/3 cup batter. Fry two to three minutes on each side or until firm. Remove from pan and set aside. Repeat with remaining batter. You should have 12 crepes.

Beat the heavy cream until stiff. Add cream cheese, sugar, vanilla extract and coffee liqueur. Fold to combine.

Dissolve coffee granules in hot water. Add coffee liqueur, stir to combine.

Lay a crepe on your work surface. Spread two tablespoons filling over the crepe. Dip a ladyfinger in the soaking liquid. Place at one edge of the crepe and roll up, tucking in the ends if you prefer. Repeat with remaining crepes. Serve at room temperature.