Step 1: Prepare the Crepe Batter

1. Whisk the egg in a medium bowl with 1 tablespoon of sugar and a pinch of salt until the mixture is smooth.
2. Add 1 tablespoon of vegetable oil and a pinch of vanilla (if desired), then mix again.
3. Gradually pour in the 125 ml of milk, continuing to whisk until the mixture is fully combined.
4. Sift the cocoa powder into the batter, followed by the flour, and whisk until smooth. The batter should be thin and lump-free.
5. Set the crepe batter aside to rest for about 10 minutes.

Step 2: Cook the Crepes

1. Heat a non-stick pan or crepe pan over medium heat. Once hot, lightly grease the pan with a bit of oil.
2. Pour a ladle of the crepe batter into the pan, swirling it around to coat the bottom evenly.
3. Cook the crepe for about 1-2 minutes until the edges begin to lift and the surface looks set. Flip the crepe and cook for another 30 seconds to 1 minute on the other side.
4. Transfer the cooked crepe to a plate and repeat with the remaining batter until all crepes are cooked.

Step 3: Prepare the Cream Filling

1. In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. In another bowl, combine the cottage cheese and powdered sugar, mixing until smooth and creamy.
3. Gently fold the whipped cream into the cottage cheese mixture to create a light, fluffy filling.

Step 4: Prepare the Fruit

1. Wash and hull the strawberries, then slice them.
2. Peel and slice the bananas into thin rounds.

Step 5: Assemble the Crepes

1. Take one chocolate crepe and spread a generous layer of the cream filling down the center.
2. Add slices of strawberries and bananas on top of the cream.
3. Roll or fold the crepe around the filling.
4. Repeat with the remaining crepes, cream, and fruit.

Step 6: Serve

1. Dust the top of the crepes with powdered sugar for a decorative touch.
2. Garnish with a few more fresh strawberries and bananas on the side, and serve immediately.