Cannoli Crepes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/3 cup Chocolate chips, mini
  • 1/2 cup Flour
  • 13 tsp Sugar
  • 1 tsp Vanilla
  • 1 cup Whipped cream, sweetened
  • 1 Whipped cream and chocolate chips

• Dairy

  • 3/4 cup Milk
  • 1 1/2 cups Ricotta cheese

Found on thereciperebel.com

Description

Ingredients

• 2 large eggs
• ¾ cup milk (I use 1%)
• ½ cup flour (I use whole wheat)
• 1 tsp sugar
• 1½ cups ricotta cheese
• ¼ cup sugar
• 1 tsp vanilla
• 1 cup sweetened whipped cream (1/2 cup heavy cream whipped with about 3 tbsp sugar) or substitute whipped topping
• ⅓ cup mini chocolate chips
• Additional whipped cream and chocolate chips for garnish

Directions

• In a blender (I use my individual blender and it has a pour spot right on it!), combine eggs, milk, flour and sugar. Blend until smooth and refrigerate 30 minutes. Blend for another 30 seconds after removing from the fridge.
• Heat a small pan over medium heat and spray with non-stick spray. Pour a small amount of crepe batter into the pan and tilt the pan to cover the bottom. Cook for 2-3 minutes before flipping, and cook another 1-2 minutes on the other side, until light golden brown. Remove to a plate.
• Repeat until all batter is used.
• In a medium bowl, combine ricotta, sugar and vanilla. Puree with an immersion blender until smooth and combined* (you could also use a food processor or blender).
• Fold in whipped cream and chocolate chips.
• Divide filling between crepes and roll up. Top with additional whipped cream and chocolate chips if desired.