Tuesday, April 26, 2016

Gluten & Grain-Free Cannoli Crepes

Happy Tuesday!
These crepes are absolutely amazing. Crepes + cannoli filling = perfection. You will not be able to tell that they are free of gluten and grains; they are fluffy and light in texture! Best of all, crepes are awesome to eat for breakfast, lunch, dinner, AND dessert! 
Onto the recipe!

Gluten & Grain-Free Cannoli Crepes

Crepe Ingredients: 

  • 1/2 cup WEDO banana flour
  • 1/2 teaspoon xantham gum
  • 1 teaspoon baking powder
  • 1 cup almond milk (coconut milk works too)
  • 3 large eggs
  • 1 tablespoon raw honey
  • coconut oil, for greasing pan
Cannoli Filling Ingredients: 

  • 1 cup ricotta cheese
  • 8 ounces softened cream cheese
  • 1/2 cup raw cane sugar (coconut sugar works too)
  • 1 teaspoon vanilla extract
  • 1/2 cup mini dark chocolate chips
First, we are going to make the cannoli filling. Beat together ricotta cheese and cream cheese in a stand mixer for about 1 minute, or until well combined. Add in raw sugar and vanilla extract. Mix until fluffy and well combined. Wrap and place in fridge until crepes are finished.

Time to make the crepes! Add all ingredients to a blender and blend until batter is smooth. Let sit for about 4 minutes to thicken. Heat a little bit of coconut oil in a large pan over medium heat. Once hot, add in about 1/4 cup batter to pan and let cook for 2 minutes per side. Repeat until all crepes have cooked.

Once the crepes have cooled, it's time to assemble! Place cannoli filling in a piping bag. Pipe filling into crepe, roll up, then dip ends into the dark chocolate chips. Repeat, serve, and devour! Enjoy!


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