In a large mixing bowl, add the eggs, sugar, and salt, then beat with a hand mixer until the sugar is dissolved. Next, pour in the milk, vanilla extract, boiling water, and oil, and keep mixing until everything is well combined. Finally, add the flour gradually; you can adjust the amount depending on whether you prefer thinner or thicker crêpes, so do not add all the flour at once. The crêpe batter is now ready.
Heat a nonstick skillet over medium heat; ideally, use a dedicated crêpe pan for the best results and even cooking.
Lightly grease the pan with a silicone brush dipped in a little oil or melted butter, then pour in one small ladle of batter and quickly tilt the pan so the batter spreads evenly over the entire surface. Sprinkle shredded coconut over the top of the crêpe and let it cook for about 10–15 seconds.
Flip the crêpe to the other side and cook for about the same amount of time, until lightly golden. Repeat the process with the remaining batter.
The Raffaello coconut crêpes are ready; you can serve them with any filling you like: jam, chocolate spread, cottage cheese, or cottage cheese mixed with shredded coconut.