Raffaello-inspired pancakes: A delicate twist on a classic treat

Are you a fan of pancakes and Raffaello? This dessert will satisfy all your expectations. Pancakes with coconut filling are certainly more filling than the delicate pralines, but their taste is perfectly captured. They don't lack the coconut and almond notes.

Raffaello pralines debuted in 1990 and have enjoyed consistent popularity ever since. They're associated with a cloud-like, delicate dessert, evoking this image with their white colour. 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 flavour has been recreated in many popular cakes. The cream for these cakes is typically made with mascarpone cheese and heavy cream, with added coconut flakes. Such a recipe makes a perfect filling for pancakes.

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

To ensure this delicate dessert is just right, special attention needs to be paid to the frying of the pancakes. They should be thin, biscuit-like, and importantly, not soaked with fat, as they function as the wafer of the praline. Therefore, it's worth preparing the pancake batter in advance and letting it rest 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, ensuring they are the perfect base for this exquisite dessert.

Ingredients:

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

For the filling:

• 150 mL of heavy cream (30%),
• 1 tablespoon of powdered sugar,
• 150 g 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 the milk, cream, water, and pre-beaten eggs to the flour. Blend the mixture into a smooth consistency using a high-speed mixer, gradually adding melted butter. Let the batter rest 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 colour on both sides.
5. To prepare the filling, mix cold cream quickly with powdered sugar, gradually adding mascarpone.
6. At the end of whipping, add coconut flakes and almonds. Mix thoroughly.
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 complements them well.