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
Debi @ Life Currents says
When I was in high school we used to go to a New York style deli and get cannolis. That restaurant is long gone, but I still love cannolis. I haven't had one in years though! Now, I have a good looking recipe to try. All I have to do is get my husband to make some crepes for me! Yum these look great!
Kim says
I love pancakes but I think I prefere crepes too! And this version, yum!
Felix says
Sounds like my breakfast for next Sunday .... I remember that my grandma did large, the whole pan covering pancakes, but they had nothing to do with the french crepe. I used to put nutella on them and roll them up afterwards.
Medeja says
If I knew how to make crepes they probably would be my favorite.. since I don't know how I really love pancakes 😀
Big Daddy Dave says
Catherine, I like both pancakes and crepes. I've never cared much for cannoli but these cannoli crepes are right up my alley. They look and sound terrific! Take Care, Big Daddy Dave
Laura says
They look and sound delicious, Catherine. xo Laura
Chiara says
a delicious breakfast with a warm cup of tea, a real pleasure ! Have a blessed week my dear, xoxo
Ginny Hartzler says
Your flowers are beautiful. Wow, what a great excuse to have sweets for breakfast!! I am printing this and I will try them. I have always had trouble finding fillings for crepes.
Dan from Platter Talk says
So delicate, so delicious looking!
Eli@coachdaddy says
Holy Cannoli - my kids' favorite breakfast food just got an upgrade. I predict the sea change that will result from me making these will be in line with the one that happened when I first put chocolate chips in pancakes. You just can't go back, can you?