Ricotta Stuffed Dessert Crepes
Ricotta-stuffed dessert crepes filled with cheese, nuts, and chocolate will remind you of Cannoli.
Calories per serving: 424kcal
Ingredients
For the Crepes
- 2 (2) eggs
- 1 cup (125 g) sifted all-purpose flour
- 3 tbsp (3 tbsp) unsalted butter, melted
- ⅛ tsp (0.13 tsp) salt
- ¾ cup (177.44 ml) milk
- ½ cup (118.29 ml) water
For the filling
- 1 15 oz (453.59 g) Ricotta
- 2 tbsp (2 tbsp) honey
- 4 tbsp (4 tbsp) sugar
- 1 tsp (1 tsp) rose water
- ½ tsp (0.5 tsp) vanilla
- ½ tsp (0.5 tsp) almond extract
- ¼ cup (45 g) chocolate chips
- ¼ cup (29.25 g) walnuts, chopped
- 2 tbsp (2 tbsp) rose preserves
- powdered sugar for dusting
- cocoa for dusting
Instructions
To Make the Crepes
- Have ready your crepe pan, a large bowl, a plate and five or six sheets of waxed or parchment paper.
- In a large bowl, beat the eggs. Add salt, milk, and melted butter. Whisk together.
- Add the flour and stir until there are no lumps.
- Gradually add the water and stir carefully to combine.
- Leave it to sit for 30-60 minutes on the counter or overnight in the refrigerator.
- When the batter is ready, preheat the pan and put a little bit of oil to prevent sticking. Pour in a ladle of batter, spread it around and wait for it to bubble. When it's bubbling. use the turner to flip the crepe. Let the flipped crepe sit for about 15 seconds, then put it on a plate. Use wax paper between the layers so they won't stick together.
- See the picture below:
- Flipping a crepe
To Make the Filling and Assemble
- Mix all the stuffing ingredients together. Chill while making the crepes. Stuff the crepes with the mixture.
- Dust with powdered sugar, then dust with cocoa. Drizzle the rose preserves over.
Notes
If you cannot find rose preserves, you can omit them. Likewise, if you don't like rose water, you can omit that as well. Allergic to nuts? Leave them out.
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