Crepe Cannoli

An exclusive from Niloufer's Kitchen

The Crepe Cannoli

This is an exclusive recipe that was created many years ago in Niloufer's Kitchen after eating a dessert on my travels to Australia. It became very popular among friends and family and its time to share this yummy goodness.

While an authentic Cannoli is fried dough that is filled with sweet ricotta cheese; a local delicacy of Sicily. I have filled whipped sweet cream cheese into crepes which are then rolled into the tube shape to showcase the what could be a take on a cannoli. It is soft and delicious; the perfect romantic celebratory dessert?

Freshly prepared pancakes

Sweet cream cheese filled crepes served with assorted fresh berries

Fresh Summer Berries

Will make and fill 10 crepes

Beat together until smooth

250 gm/8oz creamcheese; at room temp
pinch of salt
12 tbsp icing sugar
2 tsp vanilla

slowly add until light and fluffy
3/4th cup fresh cream




Stop the machine at least twice to scrape down the sides for a more uniform result. Continue to beat until thick. Taste for sweetness if desired.

Fill the crepes with the filling generously. roll each one and place in an oven proof dish. 
Warm in a preheated oven of 300F/150C degrees for 5 to 7 minutes at most.  
Serve with fresh berries of choice. 

Tips

If you wish to see a video on how to flip a crepe click and watch now.

Use your favourite cream cheese, preferably one that has a 'sweetness' to it.

If you prefer, 'tuck' the sides of the crepe in before rolling. This will prevent the cheese from oozing out when you warm them.

The prepared cream cheese filling; to showcase its consistency.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

For more delectable desserts and delicious recipes download the e-books available from
read.amazon.com
Niloufer's Kitchen :French Bistro
Niloufer's Kitchen : Persian Fusion
Niloufer'sKitchen: Moroccan Cuisine

Basic Crepes

Recipe for Basic Crepes

Makes 10 Crepes

Basic Crepe

In a bowl beat 2 eggs until frothy and light
In another bowl mix together
1/2 cup sifted  flour
1 tsp baking powder
pinch of salt
1 cup warm milk
2 tbsp melted salted butter
When smooth and free of lumps, add the beaten egg to the mixture, stir to combine and voila the batter is ready to start sizzling in the crepe pan.

Tips
Eggs should be at room temperature. The volume doubles easily. 
Beat the eggs first if you prefer not to wash the beaters. Dirty beaters do not beat eggs!

Warming the milk helps everything remain at the same temperature. Cold milk will shock the melted butter and eggs and it can become lumpy and create more work.

Allowing it to rest for 30 minutes gives the gluten in the flour to start working and become as thick as it should be. 

Keep the pan hot before adding the batter. It should start cooking on contact. 

Once made you can freeze them for upto 1 months. 
Wrap them well only after they have cooled completely. You can put butter paper between each one before freezing. Or simply cover them in batches of 10. Make sure you wrap it properly to avoid an freezer burn. To thaw bring it to room temperature and place in a warm oven for 10 minutes if you have trouble separating them. Frozen crepes are only good to use in baked dishes with sauces and not to eat on their own with lemon and sugar as the consistency changes ever so slightly once frozen.