Cannoli Crepes

CELEBRATORY CREPES

SWEET CREPES STUFFED WITH RICOTTA CREAM 6192973_orig _MG_2248 7837873_orig

Today was a good morning.  Actually this entire week was pretty interesting.  But I’d like to direct my focus my celebratory spirit towards Eric Harrison.  On Tuesday morning, Eric walked into his interview and was immediately offered the job he had his eye on.  They offered him until the end of the week to consider it, and this morning he accepted it! I rolled over in the bed this morning, and he said “Babe… (with enlarged, glossy eyes) can you make crepes with strawberries this morning?” 
How could I say no to that adorable request? I planned on sharing a salmon recipe I made yesterday, but I suppose I can save that for another day. Instead, I made him these special, Cannoli Crepes to say three things: “Congratulations!”,  “I love you”, and “Welcome to Boston!“.  This opportunity for him means so much to me, because now I know that this is not just my crazy, little journey, but it’s ours.   This is not just my city now, but it’s his now too.  And now I feel like we are really sharing this together.  I’m just so proud of him, and happy that he can own this experience.  I think there’s so much someone can gain from picking up and moving to a completely new place.  Obviously that’s not easy, and a lot of people don’t have that luxury.  But despite the hurdles he had to jump through to move here, it’s absolutely amazing.  He really is the best teammate.   Anyways, before I get all sentimental, I just want to say: You’re awesome Eric Harrison for taking this leap of faith, and doing something just as wild as I would!  

Sadly, I ate ALL of the chocolate chips and pistachios while I waited for the crepe batter to chill 
So technically these are only kinda like cannolis… Please forgive my hunger and impatience…you’ll find this to be a consistent issue with me as we go along) 🙂

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Despite it all, he really enjoyed them, and I hope you do too!

p.s. – Kandace Anderson, this marbled, golden-rimmed cheese board is getting some action, girl! It’s one of my favorite pieces in my tiny, apartment kitchen.  <3

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TODAY’S MOTIVATIONAL VIDEO:


Cannoli Crepes
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Classic crepes made with whole wheat batter and stuffed with ricotta cannoli cream. These two should have been pairs long ago.
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Cannoli Crepes
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Classic crepes made with whole wheat batter and stuffed with ricotta cannoli cream. These two should have been pairs long ago.
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
15 minutes
Ingredients
Crepe Batter
Filling
Topping
Servings: people
Instructions
  1. Slice your strawberries and add them to a medium-sized bowl with the sugar, and set aside. (Let them macerate while you work on the crepes and filling)
  2. In a blender combine all the ingredients for the crepes together, and blend until well combined. Transfer to a container with a fluted spout for easy pouring, cover with Saran wrap and place in the fridge for 1 hour to allow the bubbles to dissipate.
  3. Heat a large skillet on high and add oil or butter to the pan. Remove the crepe batter from the fridge, and pour about 1/4 cup into the center of the hot pan (or just enough to coat the entire pan). Unless you have a crepe maker, just swirl the batter quickly around the skillet to create an even and thin pancake. Cook on each side for about 1 and 1/2 minutes and then flip and cook. Continue with the rest of the batter. With any extra crepes, you can seal them in a Ziploc and refrigerate them to eat throughout the week.
  4. In a separate bowl, add the ricotta, powdered sugar, lemon zest, and vanilla and combine completely. Fold in the whipped cream.
  5. Stuff the crepes with the filling, and top with the softened strawberries. Add your favorite cannoli toppings (pistachios, chocolate chips) and sprinkle with more powdered sugar. You can fold with crepes into a triangle or roll them like a cannoli, whatever you prefer. ENJOY!
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