One of my very fondest cooking memories was learning how to make house made cannoli at the little Italian restaurant I worked at in my hometown. To this day, cannoli is one of my very favorite desserts. It’s so light and sweet–the perfect way to end a meal in my opinion. I made crepes for my husband and our son the other day and it occurred to me that cannoli filling would be so unbelievably bomb-diggity inside crepes! And oh my gosh, my though was spot on. These crepes were just delicious!
Cannoli filling couldn’t be more simple to make–it’s only 5 ingredients!
When making cannoli filling, it’s necessary to press the extra moisture out of the ricotta cheese before adding the other ingredients–otherwise, your filling will be too runny. I usually do this by lining a strainer with cheesecloth or a flour sack towel, then dumping in the ricotta and placing it over a bowl. I wrap the excess material over the ricotta and place something heavy (in this case, a full container of yogurt) on top and let it sit in the fridge for about 30 minutes.
I topped our cannoli crepes off with chocolate sauce, caramel, and some extra chocolate shavings and lemon zest. To die for!
[amd-zlrecipe-recipe:136]
