Start by placing the eggs, milk, melted butter, sugar, flour, and cocoa powder into a large bowl.
Blend all ingredients with a hand blender until smooth, let stand for 15 minutes.
Meanwhile, pulse the Oreos in a food processor until fine crumbs form, transfer to a bowl and set aside.
Stir the batter well before cooking the crepes, heat a nonstick skillet over medium heat and lightly grease with butter.
Pour 1/3 cup of the batter into the skillet and swirl the skillet to cover the bottom, cook for about 30 seconds.
Then slip the crepe using a spatula and cook for another 30 seconds on the other side.
Stack the crepes on a plate and repeat with the remaining batter, when cool enough to handle, trim the edges of the crepes for a cleaner look.
In a large bowl, using an electric hand mixer whisk the whipping cream until slightly thick.
Then add the powdered sugar and continue to whisk until peak form.
To assemble the cake, place a crepe on a plate and spread a dollop of whipped cream on top.
Sprinkle with Oreo crumbs and top with another crepe.
Repeat the process until all crepes are used, finishing with a crepe on top.
Finally, spread two dollops of whipped cream on the top of the cake.
Garnish with Oreo crumbs and an Oreo half, and refrigerate until just before serving.