Cannoli Crepes are such a fun way to sweeten up your next brunch and are so much easier than making a cannoli. They are stuffed with a ricotta cheese filling with mini chocolate chips and maraschino cherries mixed in. Top them with whipped cream and chocolate sundae sauce for a decadent treat everyone is sure to swoon over.
I’m SO obsessed with crepes! I usually only make them for the holidays, but I’ve been thinking about making a Cannoli variety for awhile now. I love that you don’t have to worry about stuffing them with a pastry bag or deep frying them (I really don’t deep fry anything). I used my easy crepe batter recipe that works well with any kind of dessert crepe. The filling is simple with
I always run into danger whenever I cook with my 2 year old around. That’s why I really try and do it while she is napping. Otherwise, I run into mini-chef helper
chaos! She insisted on spreading the filling for me, just like the lovely peanut butter and jelly sandwiches she makes herself! Just look at the precision going on here…I
think some of the filling made it on there somewhere! She even likes to help me do my food styling. She went to my buffet cabinet and picked out various dishes and put
them next to the food that I was about to shoot…so much cuteness!
If you are making this recipe for a holiday or special occasion, you can simplify your morning by making the crepes the night before. That leaves more time for last minute cleaning and preparation for other drool-worthy brunch items such as Overnight Apple French Toast, Egg Casserole or Buttermilk Blueberry Waffles (all the brunch essentials at my house).
- Crepe Batter:
- 4 Eggs
- 1 1/4 C Milk
- 2 Tbsp. Melted Butter
- 2 Tbsp. Sugar
- 1 C. Flour
- 1/2 Tsp. Vanilla
- Crepe Filling:
- 1 1/2 C. Whipping Cream
- 2 C. Ricotta Cheese
- 1/2 C. Confectioners Sugar + 2 Tbsp.
- 1/2 Tsp. Cinnamon
- 1/4 C. Maraschino Cherries; cut into small pieces
- 1/2 C. Mini Semi-Sweet Chocolate Chips
- Chocolate Sundae Sauce
- Mini Chocolate Chips
Add all ingredients to a blender bowl; blend until smooth (or use a mixer).
Lightly coat a small skillet with cooking spray; heat to Medium.
Pour enough batter to fill the bottom of the pan; swirling the pan to ensure the entire surface is coated.
Cook for around 30 seconds to 1 minute or until crepe is firm enough to flip.
Cook other side for around 30 seconds more.
Add Heavy Cream and 2 Tbsp. of Confectioners Sugar to a large mixing bowl; beat on high speed until stiff peaks form.
Remove 1/2 C. of whipped cream from the bowl and set aside.
Stir in ricotta cheese, cinnamon, cherries and chocolate chips.
Add around 3 Tbsp. of filling to the center of each crepe.
Grab one end of the crepe and roll it into a cigar shape.
Add finished crepes to the bottom of a 13X9 inch pan.
Top crepes with a drizzle of chocolate sundae sauce, a dollop of remaining cream, and a sprinkle of chocolate chips before serving.