I was sitting in the office, minding my own business – more or less – when I heard a bit of clatter in the kitchen. The office is adjacent to the kitchen – it used to be the garage – so it’s easy to listen in. (We have a very quirky house.)


I peek my head in and Victor is standing over the stove. I casually asked him what he was doing, and with a big smile, he said he was making Cannoli Crepes!

I swooned.

And after I tasted them, I swooned even more!

They were the perfect dessert and a perfect substitute for their much more complicated cousin.

Our sister-in-law Marie‘s mother made homemade cannoli into her 90s, and the last time we actually had a cannoli was at Mike’s in Boston’s North End.

Big Gram’s were better than Mikes, but the absolute best were in Modca, Sicily, at Pasticciera Chantilly. The pastries and chocolates were unbelievable! And the cannoli were perfection.

They were filled fresh right in front of us! The owner and his assistant were a lot of fun and really enjoyed our enthusiasm.


And they really were delish!


But I digress…

Cannoli shells are a pain in the ass to make, but I do think one of these days I may have to try it. In the meantime, their crepe cousin is a fantastic substitute.


Cannoli Crepes


  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ tsp salt
  • 1 tsp sugar


  • 1 15 oz container ricotta – drained (or ½ and ½ ricotta and mascarpone)
  • 1/4 cup powdered sugar – (more or less to taste)
  • 1 tsp vanilla extract
  • Mini chocolate chips or grated chocolate.
  • 1 tsp grated lemon or orange rind (I used both)
  • Chopped pistachios (or almonds, walnuts, hazelnuts, etc…)
  • Optional – candied fruit, cherries

For Crepes:

Mix all ingredients in a blender and process until smooth.

Heat a lightly buttered non-stick skillet over medium-high heat. Pour Scoop about 1/4 cup batter into yhe hot [an. for each crêpe. Tilt the panand swirl until pan is covered.

Cook until the top of the crepe is reasonably dry. Flip and cook until the other side is a light brown.

Repeat with remaining batter, stacking crepes and covering with a clean dish cloth.

For Filling:

Drain ricotta in a sieve for about an hour. Mix with mascarpone, if using.

Add powdered sugar and vanilla.

Add remaining ingredients and blend well.

To Assemble:

Place crepe on board. Spoon desired amount of filling in center and roll tightly with seam-side down.

Top with powdered sugar or chocolate sauce, if desired.


They were perfectly light, tons of flavor, great contrasts in texture… an absolutely perfect dessert!

And we have more for tonight!