For pancakes: mix dry ingredients, add slightly-beaten eggs, mineral water, and 100 ml of milk. You should get a batter without lumps. Leave the dough for 30 minutes. If after half an hour the dough will become thick, add the remaining 50 ml of milk.

Heat the pan. Greasing the pan with a small amount of sunflower oil TM Oleyna, bake thin pancakes. The finished pancakes keep them warm (I covered the pancakes with a layer of foil and towels)

For the sauce: chocolate roughly chop with a knife. In a small saucepan, boil the cream, diminish the fire.

In the boiling cream, add coffee and chocolate. Stirring occasionally, melt the chocolate in the cream, then add raspberry syrup. Again bring the syrup to a boil and remove from heat. Let the sauce cool slightly, stirring occasionally that it does not form the film.

Coat each pancake with warm sauce and a collapsible roll. I made the rolls, adding three of them together, fluff each pancake with the sauce. Cut each pancake roll into small rolls. Sprinkle each roll with a mixture of cocoa powder and powdered sugar and serve immediately.