Raffaello-Style Coconut Crepes

An original recipe for Raffaello-style crepes with shredded coconut for those who love coconut, and even for those who don’t—after trying this recipe, you may start to love coconut. These crepes are perfect when you want something sweet and special — serve them rolled or folded with jam, chocolate, or cottage cheese and more coconut.

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  In a deep bowl, add the eggs, sugar, and salt, and beat with a mixer until the sugar dissolves. Then add the milk, vanilla essence, boiling water, and oil, and continue beating with the mixer. Finally, add the flour gradually. You may want thinner or thicker pancakes, depending on your taste, so don’t add all the flour at once. The crepes batter is ready.
• Heat a nonstick pan over medium heat. For best results, use a special crepes pan.
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  Grease a kitchen brush with a little oil or melted butter, then pour in a ladleful of batter and quickly rotate the pan so that the batter spreads across the entire diameter of the pan. Sprinkle the grated coconut over the surface of the crepes and leave to cook for 10-15 seconds.
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  Then flip the crepe over and cook for about the same amount of time. Repeat with the rest of the batter.
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  The Raffaello crepes with coconut are ready. You can use any filling you like: jam, chocolate, cottage cheese, or cottage cheese mixed with coconut. Enjoy!