Leopard Print Crepes

Combine milk, flour, eggs, salt, sugar, and olive oil in a mixing bowl and whisk for 2 minutes.

Ladle about one ladleful of batter into each of two separate bowls. Add ½ tsp of cocoa to the main batter, about 1½ tsp to the first bowl, and 3 tsp to the second bowl, stir well, and let rest for 10 minutes.

Transfer the two colored batters into squeeze bottles with fine tips or piping bags.

Heat a skillet, pipe several portions of the light brown batter to form spots, and outline each spot with the dark batter.

Once the spots have set slightly, pour a thin layer of the light batter over them, swirling to coat the skillet evenly.

When the bottom is golden brown, flip and cook the other side, then repeat with the remaining batter.

For the sauce, place cottage cheese, sour cream, mint leaves, honey, and nuts into a container, then process with an immersion blender.