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.
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.
Turn on the pan and gently brush butter over it to lightly oil it.
Spoon parts of the batter equally over the whole surface on the hot pan. On all sides, fry the pancakes a golden brown.
Quickly mix cold cream with powdered sugar then progressively add mascarpone to form the filling.
Add coconut flakes and almonds toward the conclusion of whippering. Mix completely.
Spoon some of the filling on the pancakes; roll them or fold them into envelops.
Present the pancakes beside some fresh fruit; fresh cream also goes very nicely.