Cannoli Crepe Cake

August 12, 2011

I love to eat crepes and love to eat cannoli, so way back in June this idea started bouncing around my head. Then I was watching Master Chef one night and that punk 18 year old made one and it sucked. Gordon Ramsey said it sucked. Apparently the texture was funky. That totally had me second guessing myself. Then suddenly they started popping up on Pinterest, and with that said I got the ball rolling.

For my recipe I combined a really easy crepe recipe with my cannoli filling I previously posted, minus the chocolate. Oh and by the way it turned out really good. Ramsey had me scared senseless to make this one.


15oz low fat ricotta
3/4c powdered sugar
1/4 tsp cinnamon
1 tsp vanilla
zest of 1/2 an orange

Combine in small bowl and chill in the refrigerator while you put together your crepes. 

2 eggs
1 c flour
2 c almond milk
2 tbsp melted butter
pinch of salt
2-3 tbsp coco powder (depending on how dark you want them)

Mix dry ingredients together in a bowl and then add your wet ingredients. Remember you want this thin, not like a pancake.
Head a skillet oh high and grease with non stick spray. Make sure to repeat the spray in between crepes. When pan if hot add 1/4 c of mixture to pan (depending on size it may be more or less) and coat skillet evenly in mixture, swirling pan to coat. when crepe begins to look dry flip and cook until browned. 
To assemble, layer crepes with ricotta filling using about 3 tbsp in between each crepe. Chill for roughly an hour and serve.