Cannoli-Style Crêpes with Ricotta, Orange and Pistachio by @hervecuisine

50 min

15 servings

🌾

280 g

Wheat flour

🥚

4.5

Eggs

🥛

510 ml

Milk

🌸

2.3 tbsp

Orange blossom water

🍬

2.3 tbsp + 91 g

Sugar

🧂

1.1 pinches

Salt

🧈

45 g

Butter

🧀

510 g

Ricotta

🍊

Orange zest

🥜

91 g

Pistachios

🍬

Icing sugar

  1. Mix
    • Wheat flour
    • Salt
    • Sugar

    Mix the flour, salt and sugar together.

  2. Add
    • Eggs
    • Butter
    • Orange blossom water

    Break the eggs into the center of the flour mixture and add the melted butter and orange blossom water.

  3. Mix
    • Milk

    Mix gently, then add the milk and whisk until the batter is smooth with no lumps.

  4. Drain
    • Ricotta

    Drain the ricotta briefly to loosen it.

  5. Mix
    • Sugar
    • Orange zest
    • Ricotta

    Mix in the sugar and orange zest to make the ricotta filling.

  6. Heat

    Heat the pan and cook the crêpes one by one.

  7. Crush
    • Pistachios

    Crush the pistachios, ideally toasted.

  8. Fill
    • Ricotta

    Fill a piping bag with the ricotta filling.

  9. Cut

    Once the crêpes are cold, cut each one in half.

  10. Roll

    Roll each half into a cone shape.

  11. Peel
    • Orange zest

    Place a little candied orange peel inside each cone.

  12. Pipe
    • Ricotta
    • Pistachios

    Pipe in the ricotta cream and sprinkle with crushed pistachios.

  13. Arrange

    Arrange the filled cones on a plate to serve.

Cannoli-Style Crêpes with Ricotta, Orange and Pistachio by @hervecuisine

50 min

15 servings

🌾

280 g

Wheat flour

🥚

4.5

Eggs

🥛

510 ml

Milk

🌸

2.3 tbsp

Orange blossom water

🍬

2.3 tbsp + 91 g

Sugar

🧂

1.1 pinches

Salt

🧈

45 g

Butter

🧀

510 g

Ricotta

🍊

Orange zest

🥜

91 g

Pistachios

🍬

Icing sugar

Preparation Steps

  1. Step 1/13

    Mix the flour, salt and sugar together.

    🌾Wheat flour
    🧂Salt
    🍬Sugar
    🥣Mixing bowl

  2. Step 2/13

    Break the eggs into the center of the flour mixture and add the melted butter and orange blossom water.

    🥚Eggs
    🧈Butter
    🌸Orange blossom water
    🥣Mixing bowl

  3. Step 3/13

    Mix gently, then add the milk and whisk until the batter is smooth with no lumps.

    🥛Milk
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/13

    Drain the ricotta briefly to loosen it.

    🧀Ricotta
    🥣Mixing bowl

  5. Step 5/13

    Mix in the sugar and orange zest to make the ricotta filling.

    🍬Sugar
    🍊Orange zest
    🧀Ricotta
    🥣Mixing bowl

  6. Step 6/13

    Heat the pan and cook the crêpes one by one.

  7. Step 7/13

    Crush the pistachios, ideally toasted.

    🥜Pistachios
    🔪Knife

  8. Step 8/13

    Fill a piping bag with the ricotta filling.

    🧀Ricotta
    🫙Piping bag

  9. Step 9/13

    Once the crêpes are cold, cut each one in half.

    🔪Knife

  10. Step 10/13

    Roll each half into a cone shape.

  11. Step 11/13

    Place a little candied orange peel inside each cone.

    🍊Orange zest

  12. Step 12/13

    Pipe in the ricotta cream and sprinkle with crushed pistachios.

    🧀Ricotta
    🥜Pistachios
    🫙Piping bag

  13. Step 13/13

    Arrange the filled cones on a plate to serve.

    🍽️Plate

Composition

Ingredients

Types

Grains, Eggs, Dairy, Flavoring, Sweetener, Spices, Nuts

Ingredients

Wheat flour, Eggs, Milk, Orange blossom water, Sugar, Salt, Butter, Ricotta, Orange zest, Pistachios, Icing sugar

Notes

Wheat flour (classic T55 flour), Eggs (fresh), Milk (slightly warm), Sugar (for the crêpe batter, for the ricotta filling), Salt (fine salt per caption, transcript calls it fleur de sel), Butter (melted), Ricotta (drained before use), Pistachios (crushed, ideally toasted)

Allergens

Gluten, Eggs, Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Low-Sodium, soy-free, Vegetarian

Calories

160 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 16g, Fat: 8g, Fiber: 0.8g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 90mg, Phosphorus: 80mg, Potassium: 110mg, Sodium: 60mg, Magnesium: 12mg

Vitamins

Vitamin A: 90mcg, Vitamin C: 3mg, Vitamin B12: 0.3mcg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Whisk, Piping bag, Knife, Plate

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Chandeleur

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French, Sicilian, Italian

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Soft, Crunchy

Flavors

Sweet, Citrus, Nutty, Floral

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2 days (store assembled cones in an airtight container,keep cold due to ricotta filling,best consumed shortly after filling to avoid soggy crêpes), unfilled crêpes : 2 days (stack with parchment paper in between,store in an airtight container or wrapped in plastic film), freezer : 1 month (freeze only the unfilled crêpes, not the ricotta filling,separate layers with parchment paper,thaw in the fridge before filling)