Crepes are a really great thing you can have for breakfast, brunch or dessert. We like making them, but often times to save time I buy the premade crepes from the grocery store. They are the perfect amount and I don’t spend so much time over the stove with a ton of leftovers. Although I’m sure my son would love crepes everyday! Who doesn’t love a good cannoli? I miss the crunch of the shell, but the filling in these crepes hits the spot and gives me that Italian flavor I crave. I made these more as a dessert since they are so sweet I didn’t want to serve them first thing in the morning.

Cannoli Stuffed Crepes
(Adapted from alkhafidridlo)

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For the crepes:
8 ounces cream cheese, softened
8 eggs
1/2 teaspoon ground cinnamon
1 tablespoon granulated erythritol sweetener
2 tablespoons butter, for the pan

Combine all of the crepes ingredients in a blender and blend until smooth.

Let the batter rest for 5 minutes and then give it a stir to break up any additional air bubbles.

Heat 1 teaspoon of butter in a 10 inch or larger nonstick saute pan over medium heat.

When the butter is melted and bubbling, pour in about 1/4 cup of batter (you can eyeball it) and if necessary, gently tilt the pan in a circular motion to create a 6-inch (-ish) round crepe.

Cook for two minutes, or until the top is no longer glossy and bubbles have formed almost to the middle of the crepe.

Carefully flip and cook for another 30 seconds. Remove and place on a plate.

Repeat until you have 8 usable crepes.

For the cannoli filling:
6 ounces mascarpone cheese, softened
1 cup whole milk ricotta cheese
1/2 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon unsweetened vanilla extract
1/4 cup powdered erythritol sweetener

Place all of the filling ingredients in a medium-sized bowl and fold gently with a silicone spatula until fully combined.

Spoon the filling into a pastry bag fitted with a large star tube. (If you don’t have a pastry bag, use a gallon sized plastic bag with the corner cut out to create a 1-inch wide opening.)

Alternatively, you can just smear it on the crepe with a spoon.

Pipe a line of filling down the center of one crepe.

Fold the right side over the filling, and then the left side over the top to create a roll.

Repeat with the remaining 7 crepes.

Serve immediately or store, covered, in the refrigerator for up to 3 days.

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