In a lrg bowl, beat the eggs, milk, sprite,butter, coffee and vanilla. combine the flour, sugar, cocoa and salt; add to milk mixture and mix well. cover and refrigerate 1 hour.
Heat a lightly greased 8-in, non-stick skillet over med heat; pour 2 tablespoons batter into the center of skillet. lift and tilt skillet to coat bottom evenly. cook until top appears dry; turn and cook 20 seconds longer. remove to a wire rack, repeat with remaining batter. greasing skillet as needed. when cool, stack crepes with waxed papper between each crepe.
for filling. in a large bowl, beat the cheeses and sugar until fluffy. add coffee and vanilla, beat until smooth. spoon about 2 tablespoons filling along center of crepe; roll up. top with sprinkling sweet cocoa mix on top. place on a plate and serve