Personally, I prefer crêpes over pancakes.
I love that they are very thin and can be rolled up or folded with an either sweet or savory filling. I would love to make a crêpe cake one of these days.
On Valentine's Day morning, I had breakfast all planned out in my head - a cannoli inspired filling with notes of sweet chocolate and citrus; a light dusting of sugar and syrup. Along with a hot cup of coffee and my beautiful family, I could not have asked for anything more.
Cannoli Crêpes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Category: Breakfast
Ingredients
Units
Scale
Cannoli Cream:
- 1 1/4 cup Ricotta cheese
- 1/2 cup powdered sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Zest of 1/2 orange
- Pinch of cinnamon
- 1 tablespoon chocolate morsels, plus more for garnish
Basic Crepes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- Pinch of salt
- 3 eggs, beaten lightly
- 2 tablespoons butter, melted & cooled
- 1 cup whole milk
Instructions
Cannoli Cream:
- In a food processor, combine all ingredients for the cannoli cream, and blend until smooth and creamy. Set aside.
Basic Crepes:
- Sift together flour, sugar and salt. Make a large hallow in the center of the flour and add the eggs and 1/2 cup milk. Stir, gradually working the flour into the milk and egg mixture. Once the flour is incorporated, whisk vigorously until the mixture is smooth and lump free. Add the rest of the milk, beating continuously until the batter is thin. Set aside and let rest for 5-10 minutes.
- Heat a small frying pan over medium-high heat and gloss with butter.
- Pour in just enough batter to flow in a thin film over the bottom of the pan; tilt the pan in all directions to distribute the batter evenly.
- When the edges become golden and pull away from the pan, about 1 minute, flip your crepe and cook for another minute until golden. Slide the crepe out on to a plate.
- Fill each crepe with a spoonful of cannoli filling. Top with chocolate morsels and a dusting of powdered sugar. If desired, serve with sryup.
Enjoy with Love,
Catherine
xo
Lorelai @ Life With Lorelai says
I am with you on the crepes over pancakes! We grew up with crepes...we called them German Pancakes. Most of my family would spread them with jam or jelly, but my favorite was always butter, sugar, and cinnamon. And of course they all had to be dusted with powdered sugar! 🙂 Please come share your blog posts over at the Home Matters Linky Party! We'd love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/03/05/home-matters-linky-party-27/ 🙂
~Lorelai
Life With Lorelai
Laura@ Baking in Pyjamas says
What a lovely breakfast for a special occasion. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Miz Helen says
Oh my dear Catherine,
If you only knew how much I love Cannolies and Crepes and now you have put them together for this lovely dessert. I can't wait to have this dessert! Thanks so much for sharing your awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Amy @ Ms. Toody Goo Shoes says
Holy Cannoli! I would loved to make these , but I'm sure I'd screw up the crepes, lol. Worst case, I could just eat the filling! Pinned!
Marla says
Looks so tempting. I make sure I used organic ingredients but this sounds delicious. thanks for sharing on Real Food Fridays. Pinned & twitted.
Elizabeth Conte-Vitullo says
Oh, just yummy looking! Really, that's all I can say.
Stephanie says
Yummy in my tummy! I have a dear friend who is originally from Romania and she makes crepes that are quite delicious 🙂 Yours look amazing and I would love to try the recipe. Thanks a bunch for sharing at Roses of Inspiration!
Carol says
Those look yummie!