Raffaello-inspired pancakes: The perfect coconut treat

Do you like pancakes and Raffaello? This dessert will meet all your expectations. Pancakes with coconut filling are definitely more substantial than delicate pralines, but their taste is perfectly replicated. They abound with coconut and almond notes.

Raffaello pralines appeared in 1990 and have enjoyed unwavering popularity ever since. They are associated with a cloud-like, delicate dessert. This association is also evoked by their white color. A small ball of thin wafer is filled with a milky cream with an almond inside, and the whole is sprinkled with coconut flakes. This flavor has been recreated in many popular cakes. The cream for them is prepared using mascarpone cheese and heavy cream with the addition of coconut flakes. Such a recipe is perfect as a filling for pancakes.

Pancakes with cheese-based filling are nothing new. This dish is well-known. It uses farmer cheese, which is seasoned with cinnamon and vanilla. Italian mascarpone cheese is used for Raffaello pancakes, which is extremely creamy. Combined with heavy cream, it creates a delicate, milky stuffing similar to the one found in pralines. Of course, coconut flakes and grated almonds are added to achieve the characteristic Raffaello flavor.

To avoid ruining the effect of this delicate dessert, you need to pay attention to the frying of the pancakes. They should be thin, biscuit-like, and most importantly, not soaked with fat. Remember, they function as the wafer of the praline. Therefore, it's worth making the pancake batter earlier and setting it aside for a while. We recommend using cake flour and adding heavy cream to the batter. It's best to fry them in a dry pan. They will then be the perfect base for this exquisite dessert.

Ingredients:

• 2 eggs,
• 1 cup of cake flour,
• a pinch of salt,
• half a cup of water,
• half a cup of milk,
• half a cup of heavy cream,
• 3 tablespoons of melted butter for the batter,
• butter for frying.

For the filling:

• approximately 5 ounces of heavy cream (30%),
• 1 tablespoon of powdered sugar,
• approximately 5 ounces of mascarpone,
• 2 tablespoons of coconut flakes,
• 1 tablespoon of grated almonds, optional.

Decoration:

• whipped cream.

Preparation method:

1. Start by preparing the pancakes. Sift the flour into a bowl and add salt.
2. Add milk, cream, water, and previously beaten eggs to the flour. Blend the mixture into a smooth mass using a high-speed mixer, gradually adding melted butter. Set the batter aside for half an hour.
3. Heat the pan and lightly grease it with butter using a brush.
4. Pour portions of the batter onto the hot pan and spread them evenly over the entire surface. Fry the pancakes to a golden color on both sides.
5. To prepare the filling, mix cold cream on high speed with powdered sugar, gradually adding mascarpone.
6. At the end of whipping, add coconut flakes and almonds. Mix everything together.
7. Place a portion of the filling on the pancakes and roll them into rolls or fold them into envelopes.
8. Serve the pancakes with a portion of whipped cream; fresh fruit also pairs well.