Remove labels from condensed milk cans and submerge in a large pot of water.

Bring to a boil, then simmer for 4 hours, ensuring cans are always covered with water.

Remove cans from water and let cool completely.

In a large bowl, whisk together flour, milk, water, egg, and melted butter for 2 minutes.

Add sugar and whisk for another 2 minutes.

Strain batter through a fine-mesh sieve into a bowl and let rest for 20 minutes.

For the chocolate sauce, microwave chocolate for 2.5-3 minutes until softened but not fully melted.

Add cream and coffee to the chocolate and stir until smooth.

Set chocolate sauce aside at room temperature.

Heat two 9-inch nonstick pans (or seasoned crepe pans) over low heat.

Lightly spray pans with vegetable oil.

Ladle 3 tablespoons of crepe batter into each pan, tilting to spread evenly.

Cook crepes for about 2 minutes per side, until lightly browned.

Stack cooked crepes on a plate.

Open the cooled cans of boiled condensed milk (dulce de leche).

Lay crepes on a work surface.

Spread 2 tablespoons of dulce de leche down the center of each crepe.

Top with an equal amount of whipped cream.

Roll crepes like cigars.

Place two crepes on each serving plate.

Ladle 3 tablespoons of chocolate sauce over the crepes.

Serve immediately with vanilla ice cream.