Cannoli Cream:

1. In a food processor, combine all ingredients for the cannoli cream, and blend until smooth and creamy. Set aside.

Basic Crepes:

1. 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.
2. Heat a small frying pan over medium-high heat and gloss with butter.
3. 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.
4. 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.
5. Fill each crepe with a spoonful of cannoli filling. Top with chocolate morsels and a dusting of powdered sugar. If desired, serve with sryup.