Apostle's Finger's (Ricotta Crepes)

Friday, December 17, 2021
Dita Degli Apostoli aka Apostle's Fingers is a truly delicious ricotta crepe dessert of Puglia. If you're a  cannoli fan, you’ll love these.

The creamy filling of ricotta has a hint of lemony flavor that is fresh and delicious you just want to grab a spoon and keep eating.

The crepes can be made with either whole eggs or just yolks or just egg whites. Flourless, light, and very aromatic or a french style crepe that adds flour but is still light in texture.

Dark chocolate, chopped or in chips, is another popular addition to the ricotta filling (a little reminiscent of Sicilian cannoli) and is almost always accompanied by a splash of some liqueur such as Marsala wine, or even more common some Limoncello which is a lemon-flavored liqueur.

In other regions, you may find the ricotta flavored with a Kahlua coffee flavor liqueur as in a recipe for Tiramisu with toasted almonds on the ends and candied orange peel.

Depending on what part of Italy, you may find quite a variety of different fillings but more often the outside of the crepe is made with all eggs.

Either way, it's a delightful tradition around the Christmas holiday.

As I mentioned these are very similiar in flavor for the filling in a cannoli but much easier to make you may also like to try our Cannoli Pie Cannoli Mousse, Cannoli Ice Cream, Cannoli Tarts, and of course a fabulous modern-day Cannoli Dip.

Scroll down to the printable recipe card and give it a try let us know how you like this super easy ricotta crepe.



these are crepes filled with a ricotta lemon pastry cream





Crepe Recipes



I have given you two recipes for crepes one being really Gluten-free without flour and the other with which is my favorite for this recipe.


The original recipe is flourless, and again it's your preference however there are also several options for what you desire in the filling.


Through the years of adapting ingredients in Italy and American, each Region has its own traditional flavors.


The basic crepe can be filled with just about anything from fresh fruits to whipped cream and chocolate it's just a guideline.


When setting a traditional style we always try to get it as close as our own ancestors taught us and how they made this.


Grandma always made crepes with the flour, and she also added a little mascarpone to her filling to give the ricotta a little more substance


these are crepes on a white dish filled with ricotta creamy filling and lemon


Ingredients You Will Need


  • Filling:
  • whole milk ricotta cheese,
  • Mascarpone cheese (or use whipped cream cheese in a pinch) both should be at room temperature.
  • powdered sugar)
  • pinch of cinnamon
  • crepe:
  • flour
  • sugar
  • sweet  Marsala wine, limoncello, or lemon, or vanilla extract
  • lemon zest
  • eggs
  • butter
  • Optional: garnish the side of the crepe with chopped pistachios, fresh berries,  chopped red and green cherries, candied orange peel, mini semi-sweet chocolate chips, cinnamon and sugar mixture, powdered sugar


this is a ricotta filling for a dessert


Garnish Suggestions on each side of the Apostle's Finger Crepe:


  • strawberries fresh on each end
  • any kinds of fresh berries or fruit you like even maraschino cherries
  • mini chocolate chips on each end
  • amaretti crushed cookies
  • pistachios crushed
  • toasted almonds
  • colorful sprinkles
  • chopped covered almonds
  • crushed chocolate chip cookies
  • drizzle the top with melted hot fudge
  • add orange or lemon zest to the filling
  • chopped red and green cherries
  • candied orange peel


these are crepes with ricotta filling and chocolate chips with pistachios


Tips

  1. use whole milk ricotta cheese or if you can, always better to make it Homemade
  2. If you use lower-fat ricotta drain it in cheesecloth first.
  3. orange zest can be used instead of lemon or candied orange peel
  4. fill crepe just before serving
  5. if making all egg crepe these need to be served immediately the flour style can be made and stacked between wax paper until ready to fill
  6. crepes with flour can be made and frozen between parchment paper and thawed in the refrigerator


these are crepes and the recipe batter photo and crepe pan on how to make them


More Recipes We Love


Italian Cannoli Cupcakes

Cannoli Cake


Pin for later



this is a pin for later crepe recipe


Elegant Crepe Desserts



The recipes will up to make 12 crepes as in the number of Apostle's

This dessert is so easy and very impressive to most who you serve it to.

Again, adapt this the way your family likes flavors and it can totally be alcohol-free.

Enjoy filling them and decorating them with the colors of the holiday theme with red and green cherries at the end, they will be a show stopper on your holiday tables.


Apostles Fingers (Sweet Ricotta Crepes)

Apostles Fingers (Sweet Ricotta Crepes)
Yield: 12
Author: Claudia Lamascolo
Prep time: 5 MinCook time: 1 MinTotal time: 6 Min
Dita Degli Apostoli aka Apostle's Fingers is a truly delicious ricotta crepe dessert of Puglia. If you're a cannoli fan, you’ll love these.

Ingredients

  • Filling:
  • 1-1/4 cup whole milk ricotta cheese drained in a cheesecloth
  • 3 tablespoons mascarpone cheese or use cream cheese
  • 1/2 cup powdered sugar
  • 1/8 teaspoon cinnamon
  • 2 teaspoons marsala wine or limoncello (or for non-alcohol use lemon or vanilla extract)
  • 1 tablespoon lemon or orange zest
  • Crepes with Flour:
  • 1 cup flour
  • 5 tablespoons of powdered sugar
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/4 cup water
  • 3 teaspoons of marsala wine or vanilla
  • 2 teaspoon lemon zest or orange
  • a pinch of cinnamon
  • a pinch of salt
  • butter or oil spray for the pan when cooking
  • Crepe Recipe without Flour Instructions:
  • ( use the same cooking method however for mixing combined by hand or with an electric mixer and let rest 1/2 hour before cooking crepes:
  • 8 eggs beaten
  • 1/2 cup milk
  • 2 tablespoons Marsala wine or limoncello (or for non-alcohol use lemon or vanilla extract)
  • 2 teaspoon lemon zest or orange zest
  • a pinch of cinnamon
  • pinch of salt
  • butter or oil spray for the pan when cooking
  • Topping Choices:
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon cinnamon
  • Place in a mason jar or bowl mix together.
  • Dust with just powdered sugar
  • Drizzle top with melted chocolate or hot fudge
  • Other Options: mini chocolate chips on the ends of the crepe or fresh strawberries, candied orange peel chopped, maraschino cherries chopped

Instructions

  1. Filling
  2. In a medium-size bowl combine the ricotta, mascarpone cheese, and powdered sugar.
  3. Stir in the flavoring you're using, zest, and cinnamon.
  4. Place in the refrigerator until ready to fill your crepes.
  5. Crepe Batter:
  6. Combine the flour and powdered sugar in a bowl.
  7. Add the beaten eggs and mix with the flour mixture, then add the milk slowly.
  8. Stir in the marsala wine, lemon or vanilla, cinnamon, and salt.
  9. Let the batter rest for 10 minutes, then whisk it again before starting the crepe.
  10. Heat a little of the butter or oil in a 6-inch round pan or 8-inch nonstick skillet over medium-high heat.
  11. When the pan is hot, pour in about 1/4 cup of batter ( I use a gravy ladle).
  12. Swirl the batter around quickly to form a thin pancake.
  13. Once set (about 30-40 seconds) turn it over and cook the other side the same way.
  14. Slide crepe onto parchment paper until all crepes are completed cooking.
  15. To assemble:
  16. Place 2 tablespoons of the filling on each warm or cooled crepe and roll-up.
  17. Sift the cinnamon powdered sugar mixture over the rolled crepes and serve.
  18. Garnish the sides with the options listed.

Notes:

Garnish Suggestions on each side of the Apostle's Finger Crepe:


  • strawberries fresh on each end
  • any kinds of fresh berries or fruit you like even maraschino cherries
  • mini chocolate chips on each end
  • amaretti crushed cookies
  • pistachios crushed
  • toasted almonds
  • colorful sprinkles
  • chopped covered almonds
  • crushed chocolate chip cookies
  • drizzle the top with melted hot fudge
  • add orange or lemon zest to the filling
  • chopped red and green cherries
  • candied orange peel

Tips

  1. use whole milk ricotta cheese or if you can, always better to make it Homemade
  2. If you use lower-fat ricotta drain it in cheesecloth first.
  3. orange zest can be used instead of lemon or candied orange peel
  4. fill crepe just before serving
  5. if making all egg crepe these need to be served immediately the flour style can be made and stacked between wax paper until ready to fill
  6. crepes with flour can be made and frozen between parchment paper and thawed in the refrigerator


Nutrition Facts

Calories

192.28

Fat (grams)

12.02

Sat. Fat (grams)

5.80

Carbs (grams)

14.83

Fiber (grams)

0.37

Net carbs

14.45

Sugar (grams)

13.61

Protein (grams)

6.52

Sodium (milligrams)

198.85

Cholesterol (grams)

147.85
apostle's finger crepe recipes, Christmas Eve desserts, Christmas Day desserts, Catholic dessert recipes, Apostle's Finger Crepe recipes, Crepe recipes, pancake recipes
dessert recipes, Christmas dessert recipes, crepe recipes
Italian, American


Pin for later



pin for later crepe recipe


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crepes filled with ricotta on a white plate


12 comments

  1. My kids and I make these once a month as a Sunday brunch tradition. I love how we can put out a bunch of toppings and there is literally something for everyone!

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  2. This looks so delicious, can't wait to try it out.

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  3. You had me at ricotta and crepes! Two of my favorites. These apostles fingers will be so fun to make with the kids this weekend!

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  4. I haven't had crepes in a while. I can't wait to try this recipe! I love ricotta. Looking forward to makes these soon!

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  5. That is an interesting name for a dessert. I love crepes. These would be great on the brunch menu.

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  6. I love a good cannoli! Even better when it's easier to make!

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  7. This is a great recipe. I'm supper happy I found it! I love ricotta cheese in crepes.

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  8. Your ricotta crepes look delicious and I love how you can choose from so many toppings.

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  9. Ricotta and Crepes sound wonderful! I can't wait to make it.

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  10. These were the most delicious crepes I've ever had! Easier to make than initially thought and I will sure be making this recipe again!. Thank you!

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  11. They look so inviting! I love crepes and the ricotta filling is one of the best.

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  12. I will take at least a dozen of these, they look amazing! I will be printing your recipe and thanks so much for it!! Thanks so much for sharing with us at Full Plate Thursday, 567 and hope you have a very Merry Christmas!
    Miz Helen

    ReplyDelete

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