For the chocolate cream, put all the ingredients in a bowl and stir with a whisk until creamy. If necessary, add some oat milk. Put aside.
Put the flour, salt, sugar and eggs in a bowl. Mix with a whisk. Add the milk and mix to a fine dough. If lumps have formed, pass the dough through a sieve or pour into a blender and puls a few times.
Preheat oven to 50°C / 120°F. Heat a pan (Ø approx. 24 cm) and melt 1 teaspoon butter in it. Pour in about 1/3 cup dough so the bottom of the pan is thinly covered. Keep the pan slightly slanted and turn a little so that the dough runs evenly. When the top is dry and the underside has taken on colour, turn the crepe over. Bake for another minute. Place on a heat-resistant plate and keep warm in the oven. Bake the crepes from the rest of the dough.
Fold the crepes halfway, spread with the almond chocolate cream and roll up. Serve warm with fresh berries.