How to make
Sift the flour into a bowl, add a pinch of salt, sugar and cocoa. Stir with a wire whisk.
Crack the eggs in the middle, stir and pour the milk in portions while stirring.
Melt the butter in the pan, in which the pancakes will be prepared. Cool briefly and pour in the flour and egg mixture while stirring with a wire whisk. The mixture is left to cool for about 30 minutes.
The pan is wiped with kitchen paper and poured with a medium-sized ladle from the mixture, which is quickly spread by shaking.
The cocoa pancakes are baked quickly, probably due to the added cocoa, the mixture is heavy, so be very careful. Bake on both sides.
They are stacked on top of each other and wrapped in foil.
Pour the cream and sugar into the same pan and leave it to boil. Add the coconut and stir quickly, leave it for 1-2 minutes to absorb the liquid and remove it from the heat. The filling is ready.
Take one pancake, put 1 tbsp. of the filling and wrap it like a packet. Arrange them in a serving dish.
In a water bath melt chocolate, add the cream and stir at all times.
The pancakes are sprinkled with powdered sugar and the chocolate is drizzled with a fork.
The coconut filling is optional, I prepared it because I thought it was something more interesting, but you can easily skip that and serve the pancakes with jam of your choice.
The chocolate pancakes with coconut filling are ready.
