Lemon Cannoli Crepes with Blueberry Sauce

  • ½ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon lime juice
  • 1 teaspoon cornstarch
  • 10 oz. blueberries
  • 1 cup all-purpose flour
  • Pinch salt
  • 2 eggs
  • ¾ cup milk
  • 3 tablespoons melted butter
  • ½ cup heavy whipping cream
  • 2 cups whole-milk ricotta cheese
  • ¾ cup powdered sugar
  • 1 teaspoon lemon extract

To make the blueberry sauce, stir together the granulated sugar with the water, lemon juice, and cornstarch in a small saucepan; stir in the blueberries. Bring the mixture to a simmer; simmer, stirring occasionally, for 3 minutes. Remove the blueberry sauce from the heat and cool. While you prepare the crepe batter and cannoli filling.

To make the crepe batter, combine the flour, salt, eggs, milk, and melted butter in a bowl and stir vigorously to combine. Allow the batter to rest while you make the cannoli filling.

Using a stand mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream until stiff peaks form.

Meanwhile, to make the lemon cannoli cream, combine the ricotta cheese, powdered sugar, and lemon extract in a medium bowl. Fold in the whipped heavy cream, cover, and refrigerate while cooking the crepes.

To cook the crepes, lightly spray a small nonstick skillet or crepe pan with cooking spray. Heat the pan over medium heat. Carefully pour a few tablespoons of the crepe batter into the center of the pan. Lift the pan and, using your wrist, turn the pan until it is entirely coated with a thin layer of the crepe batter. Cook each side of the crepe for a couple of minutes. When both sides are lightly browned, turn the finished crepe onto a plate and continue with the same procedure until you've used all the crepe batter.

To assemble the crepes, spoon a heaping tablespoon of the cannoli filling into the middle of each crepe, add a heaping tablespoon of the blueberry sauce over the cannoli filling, and carefully fold the two sides over the fillings. If desired, sprinkle some fresh blueberries on the top of each plate of crepes prior to serving.

  • Yields: 4 servings
  • Preparation Time: 40 minutes

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