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.Print
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Category: Breakfast
- 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
- 1 cup all-purpose flour
- 2 tablespoons sugar
- Pinch of salt
- 3 eggs, beaten lightly
- 2 tablespoons butter, melted & cooled
- 1 cup whole milk
- In a food processor, combine all ingredients for the cannoli cream, and blend until smooth and creamy. Set aside.
- 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.