1. In a large bowl, mix the cocoa, flour, and sugar.
2. In another bowl, mix the 4 eggs and cream. Add to the flour mixture, and mix with a wooden spoon until the mixture is smooth. Add the milk gradually, until the consistency of a liquid batter is reached.
3. Let this crepe batter rest, covered with a cloth, for 30 minutes at room temperature.
4. Peel and pit the mangos.
5. Peel and cut the pineapple into wedges.
6. Rinse and hull the strawberries.
7. Place the fruits in a bowl, add the brown sugar, and refrigerate.
8. Cook the crepes in a non-stick pan greased with butter for a few minutes on each side. Regularly grease the pan. Reserve the cooked crepes on a warm plate.
9. Fill the crepes with fruits, and close with a wooden pick. Serve with coconut ice cream or chocolate sorbet.