Raspberry Cannoli Crepes
If you are looking for a very special treat for your Christmas morning breakfast or would like to wow your Mother in Law on her next visit, you are going to want to print out this recipe.
I can honestly say that I had never eaten a crepe in my LIFE until I moved to NC. I can’t really put my finger on the “why” behind my never having eaten one of these delicacies, but it may go back to the whole I am not an adventurous eater thing. (see this post to read that story)
Not too far from where we live now, there is a little collection of shops and restaurants known as Lafayette Village. In the truest sense of the words this would qualify as a strip mall, but in all reality this little piece of real estate is far too magical to be called that. There are strands of twinkling lights, a not-life-size-but-big-enough-to-wow-you replica of the Eiffel Tower, cobbled walkways and paths, and nestled in all of this ambiance is a little crepe shop.
I don’t even know how we ended up there for dinner (it was probably the husband’s idea, see the article mentioned above), but it was in this little shop that I first experienced the gloriousness that is a crepe. There were savory ones, sweet ones, thin ones, fat ones, GLUTEN FREE ones, and ones that were filled with bananas and Nutella. It was an amazing experience.
But if you’ve read this blog long enough, you may know that experiencing this magical meal, meant that I would need to be able to recreate the experience any time I felt the craving for it. It’s weird, I know, but it is almost like when I eat a fabulous meal, that I have been extended a dare and we all know that when you receive a dare You. Must. Accept. While I wouldn’t be able to fit the Eiffel Tower into my living room, if I had a mind I could string up twinkle lights and eat crepes in the event of a craving emergency.
So off to scour the “interweb”, youtube videos, and my cook book collection to learn all I could about making crepes. Amazingly enough, what I thought would be a complicated, complex food to create; is easy enough for a Thursday night, but would fool any guest into thinking that you slaved to make culinary excellence for them.
Let’s talk about how to make crepes. First, there are special pans just for cooking crepes, but they are not absolutely necessary. You can use a small non-stick skillet, primed with butter or cooking spray. The batter and the process for cooking them is very similar to making pancakes.
Once the pan is primed, ladle a scoop of your batter into the pan. Spin the pan in a clockwise rotation to spread the batter all the way to the edges of the pan, making one large disk. The crepe will cook quickly. Once the first side has completed, the crepe will get flipped and cook on the second side.
The beautiful thing about this dish is that all of it can be made up days ahead of when you need to serve and then just warmed and plated on the day of. No muss/ No fuss. Just how I like it.
Give them a try, I know you will love them!!!!!!!
Ingredients For Crepes
- 1 1/2 cup milk
- 3/4 cup club soda
- 2 eggs
- 3 Tbsp. melted butter
- 1 Cup flour
- Pinch of salt
- Ingredients Needed For Filling:
- 1 Pkg. 8 oz. Cream Cheese
- 1 15 oz. Ricotta Cheese
- 1 Cup confectioners’ sugar
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 1 cup mini chocolate chips
- Ingredients Needed For Topping:
- 1 Qt. Raspberries
- 2 Tbsp. Sugar
- Juice of 1 Orange
- Orange zest
- To make your crepe batter, add the flour, milk, club soda, beaten eggs, melted butter, and pinch of salt to your blender. Blend batter together until smooth. Your batter should be the consistency of thin pancake batter. If the batter is on the thick side, just add a little more milk to thin. Let batter sit for 20 minutes before cooking.
- In a large bowl, beat cream cheese, ricotta, confectioners’ sugar, vanilla, and almond until smooth. Add in the chocolate chips and stir until it is all combined. Set aside until time to assemble.
- Combine all sauce ingredients into a small sauce pan and cook on medium/high heat for 5 minutes. The sauce will cook down and reduce. Remove sauce from heat and pour into a strainer with a bowl underneath, strain out pulp and seeds from the sauce.
- To make the crepes, melt 4 Tbsp. butter into the bottom of a small non-stick skillet. Swirl the pan to completely cover the bottom. Take a paper towel to wipe the excess out of the pan. Set the towel aside to prime pan in between cooking crepes. Using a soup ladle, ladle one full scoop of batter into the pan. Swirl the pan to move the batter to the edges. When the edges begin to release from the pan and the bottom begins to brown, flip the crepe over and cook for another minute longer. Transfer the cooked crepe to a plate. Repeat until all the batter has been used.
- To Assemble the Crepe: Take a cooked crepe and spoon the cannoli filling along the inside. Fold the sides of the crepe to the center and place seam side down on the plate. Spoon raspberry sauce over the top and enjoy.