Pancakes with Strawberry Coconut Filling

For the pancakes with strawberry-coconut filling, pour milk into a bowl. Sift flour over it, add a pinch of salt and whisk until smooth.

Beat eggs, whisk well and add, mix in the oil and stir everything until smooth. Cover the dough and let it swell for 30 minutes. While this is happening, sort out the strawberries, wash and pluck them.

Cut half of them into small pieces, the rest into coarse pieces and puree them with powdered sugar, vanilla sugar, lemon juice, curd and cream cheese in a blender. Mix in the remaining finely chopped strawberries, lemon zest and coconut flakes.

Stir dough again after resting time. If it is too thick, add a little milk. Heat a pan of 20 cm diameter. Brush with a little melted butter, pour in 1 ladle of batter and spread by swirling.

Bake the pancake over low heat for about 2-3 minutes, until it pulls away from the bottom of the pan. Turn and finish baking in about 1 minute. Bake the remaining pancakes in the same way, brushing the pan repeatedly with a little butter.

Spread each pancake thickly with strawberry-coconut mixture and roll up carefully, loosely. Slice with sharp knife and spread on serving plates.

Garnish with strawberry pieces, lemon balm if desired, and sprinkle with coconut flakes.

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