Chocolate Crepes:

Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.

Preheat a 10 inch nonstick crepe pan or skillet over medium-low heat. Melt pat of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.

To make whipping cream:

In large bowl, whip cream cheese and 1/4 cup of heavy cream until light and fluffy. Set aside. Whip remaining 3/4 cup heavy cream until soft peaks form. Add cream cheese and powdered sugar and whip until soft peaks form again.

To assemble cake:

Place 1 crepe on platter. Spread with nutella, filling, and strawberries. Repeat with remaining filling and crepes, ending with crepe on top. Spread with Nutella and a dollop of whipped cream. Cut into wedges and serve immediately.