Creamy cannoli filling stuffed inside soft crepes topped with whipped cream and chocolate chips. An easier spin on traditional cannoli!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 canonoli-filled crepes
- 2 large eggs
- 3/4 cup milk I use 1%
- 1/2 cup flour I use whole wheat
- 1 tsp sugar
- 1 1/2 cups ricotta cheese
- 1/4 cup sugar
- 1 tsp vanilla
- 1 cup sweetened whipped cream 1/2 cup heavy cream whipped with about 3 tbsp sugar or substitute whipped topping
- 1/3 cup mini chocolate chips
- Additional whipped cream and chocolate chips for garnish
Crepes:In a blender (I use my individual blender and it has a pour spot right on it!), combine eggs, milk, flour and sugar. Blend until smooth and refrigerate 30 minutes. Blend for another 30 seconds after removing from the fridge.
Heat a small pan over medium heat and spray with non-stick spray. Pour a small amount of crepe batter into the pan and tilt the pan to cover the bottom. Cook for 2-3 minutes before flipping, and cook another 1-2 minutes on the other side, until light golden brown. Remove to a plate.
Repeat until all batter is used.
Filling:In a medium bowl, combine ricotta, sugar and vanilla. Puree with an immersion blender until smooth and combined* (you could also use a food processor or blender).
Fold in whipped cream and chocolate chips.
Divide filling between crepes and roll up. Top with additional whipped cream and chocolate chips if desired.
Calories: 297kcal | Carbohydrates: 28g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 93mg | Potassium: 150mg | Sugar: 17g | Vitamin A: 495IU | Calcium: 192mg | Iron: 1.1mg