Dissolve the instant coffee in hot water and set aside. Stir the eggs and sugar. Sift the flour into the mixture and mix well.
Next, add the fresh milk in portions. Mix well, then add coffee mixture and corn oil. Mix well, filter and pour in. Put the mixture in the refrigerator overnight.
Take it out to return to room temperature the next day, pour some oil to the pot and turn on a small fire, scoop a tablespoon of batter to the pot and use bottom of the spoon to draw a thin layer.
Let the pancake fry slowly and then flip it. Repeat with the remaining batter and let it cool.
Add whipping cream with powdered sugar and beat well, then mix in the coffee flavor, cook all the syrup ingredients in the pot until it become dense.
Take one piece of crepe at the end, coat it with a thin layer of fresh cream, then spread the second piece and so on. For the last spread a layer of syrup on it and put it in the refrigerator to overnight!
