Cannoli Crepes were inspired by a recipe from Giada DiLaurentiis that was featured in Food Network Magazine. The crepes looked so delicious I just had to make a gluten free version. I also decided to add a cannoli filling to use up some leftover ricotta in my fridge. The crepes turned out spectacular and no one will even be able to tell that they are gluten free. You could use this amazing crepes recipe as a base for any filling from sweet to savory.
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1/4 cup liquid egg substitute
1/4 cup unsweetened plain almond milk
2 tbsp. gluten free flour mix*
1 tbsp. Truvia sweetener
dash of salt
1/4 cup fat free ricotta
1/2 tsp. pure vanilla extract
1 tsp. Truvia sweetener
1/4 cup blueberries (if using frozen defrost and dry thoroughly)
A Dollop of Whipped Cream
2 tbsp. sugar free maple syrup (Mrs. Butterworth's Thick-n-Rich Sugar-Free Syrup is the best)
1. Preheat oven to 200 degrees.In a small bowl, stir together the filling ingredients until mixture is thoroughly combined. Set aside.
2. In a small food processor or blender, combine the ingredients for the crepes until a smooth batter is formed.
3. Spray a 10-inch nonstick skillet with nonstick spray and heat over medium-low heat.
4. Add 1/4 cup of the batter and quickly tilt the pan to form an even coating on the bottom of the pan.
5. Cook for 2-3 minutes, or until slightly set and you can slide a spatula underneath the edge. Carefully loosen the sides and flip the crepe. Cook for 1 minute more then transfer to an oven safe plate. Place crepe in the oven to keep warm.
6. Repeat with the remaining batter, respraying the pan after each crepe. You should end up with 3 crepes (the 3rd crepe may be slightly smaller).
7. To build the crepes, spread 1/3 of the ricotta filling down the center of a crepe then top with about 1/3 of the blueberries. Roll up the crepe and repeat with the remaining crepes. Top crepes with whipped cream and maple syrup.
Nutrition Information--approximately 175 calories per serving (Entire Recipe)
* I used this gluten free flour mix--http://spicysweetpotato.blogspot.com/2012/02/flour-power.html