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
- Total Time: 15 minutes
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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
Enjoy with Love,
Catherine
xo
Comedy Plus says
I like crapes better than pancakes too and these look mighty good for a Valentines breakfast.
Have a fabulous day Catherine. Big hugs. ♥♥♥
nancy@skinnykitchen.com says
What a beautiful breakfast!
Wendy, A Day in the Life on the Farm says
They are lovely....Can I be your Valentine??
tanna says
As usual, my mouth is watering after a visit here 😉 blessings ~ tanna
AnnMarie says
Oh be still my heart! I just love anything with the name cannoli in it! These are so pretty too. Pinned for my next special occasion.
claudia lamascolo says
These looks wonderful! When I make them they are not like a cream will have to try this I bet they melted in you're mouth!
Angie@Angie's Recipes says
They sound and look awesome, esp. with my favourite ricotta filling.
Dottie Sauchelli-Balin says
Dear Catherine,
Another fabulous breakfast at your home...so when can I move in? I also would rather have crepes than pancakes. They are so light and easy to make. I love the idea of filling them with the Cannoli Cream for breakfast. I always think that is dessert after a dinner meal. Yours looks beautiful and I love the roses. Simple, delicious, and there is nothing better than a great breakfast with family, food, and love...That sounds familiar to me... Be warm and safe...Have a blessed week dear friend...
Dottie 🙂
Healing Tomato says
These cannoli crepes look absolutely amazing!
Louise says
Hi Catherine:)
I too prefer crêpes and yours look lovely. A crêpe cake would be quite the undertaking but I'm sure you would make it beautifully. The thought of Cannoli Crêpes for Valentine's Day with family just makes them all the more inviting.
Thank you so much for sharing, Catherine...I hope you and your family are finding warmth in all this "chilly" weather:)
P.S. Catherine, I'm "collecting" meatball recipes over at my blog for Meatball Day. If you have one you would like to share, stop by today's post:)