In a large bowl, combine milk, flour, eggs, granulated sugar, salt, and vegetable oil. Blend with a hand blender until the batter is completely smooth.

Take 1 cup of the plain batter and transfer it to a separate bowl. Add cocoa powder, 1 tablespoon of milk, and powdered sugar. Blend again until smooth to create the cocoa batter.

Let both the plain and cocoa batters rest for about 10 minutes. Transfer the cocoa batter to a squeeze bottle.

On a hot, non-stick pan over medium heat, squeeze the cocoa batter in a spiral pattern. Let it cook for 5-10 seconds.

Quickly pour one ladle of the plain batter over the cocoa spiral, tilting the pan to cover the surface evenly.

Cook for about 30-40 seconds, then flip the crepe and cook the other side for another 20 seconds.

Remove the crepe from the pan and stack it on a plate. Repeat with the remaining batter, stacking the finished crepes on top of each other to keep them soft.

Take a crepe and spread a generous amount of chocolate hazelnut spread over one side.

Roll the crepe up tightly.

Arrange the rolled crepes on a serving plate and enjoy.