Cannoli Crepes - The Recipe Rebel (2024)

written by Ashley Fehr

4.25 from 4 votes

Prep Time 20 minutes mins

Total Time 35 minutes mins

Servings 6 canonoli-filled crepes

Jump to Recipe

Last updated on April 11, 2022

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Soft homemade crepes filled with sweet ricotta cream and chocolate chips, topped with whipped cream and more chocolate chips. A breakfast version of an Italian favorite!

Cannoli Crepes - The Recipe Rebel (2)

What is the best thing you’ve ever eaten?

My husband and I went to Europe for 3 weeks (France, Spain, Italy, Monaco, Croatia) in the summer 3 years ago. It was one of the best decisions we’ve ever made.

There are probably people who hesitate to spend a good amount of money on experiences. I am not one of them.

I’m sure I got my travel bug from my mother. Though we had never crossed any oceans when I was younger, my mom made sure we were going somewhere every somewhere, often for 3 weeks at a time. The East coast, the West coast, California (Disneyland!), Yellowstone, Mexico. This summer, we traveled with my family to Florida (Disneyworld — of course!) and on an Eastern Caribbean cruise.

Our memories of Europe are ones we will never forget, and we wouldn’t trade them for anything. Not even the money we paid to get over there.

I had done tons of research before we went. From the restaurants in the areas we would be staying, to things to do and see, to things you must eat in each city we would be visiting. So I knew before we got to Sicily that it is Cannoli that you cannot leave without trying.

We had done our best to make sure we covered the essentials in the other cities we were in. Macarons and Pain au Chocolate in Paris. Pan con Tomate, Tapas and Sangria in Spain. Gelato. Pizza and Pasta in Italy. More gelato.

So we couldn’t go to Sicily and not try it.

That was my “best thing I’ve ever eaten” moment.

Sweet, creamy ricotta filling with chocolate chips stuffed inside a thin, fried shell and dipped in chocolate. How can you put a price on that?

I have never dared to make my own cannoli. I mean, the filling is pretty straightforward — but the shells? (a) I’m a little intimidated and (b) would it ever compared to the little cannoli stand outside the Greek Theatre in Taormina? I don’t know if I can chance the disappointment.

This recipe makes cannoli more accessible and less time consuming. I know you’re not getting the crispy, deep-fried shell, but it’s an easy sacrifice for the time and effort you won’t be putting into these.

Cannoli Crepes - The Recipe Rebel (5)

I made one batch of crepes using this recipe, and I saved about half for these crepes. The rest we ate while they were hot for breakfast. The full recipe makes about 12-14 crepes (depending how big you make them), so if you don’t want half for breakfast, feel free to halve the recipe. If you want 12-14 cannoli crepes, just double the filling.

Cannoli Crepes - The Recipe Rebel (6)

Cannoli Crepes - The Recipe Rebel (7)

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Cannoli Crepes

written by Ashley Fehr

4.25 from 4 votes

Creamy cannoli filling stuffed inside soft crepes topped with whipped cream and chocolate chips. An easier spin on traditional cannoli!

Cannoli Crepes - The Recipe Rebel (9)




Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Cuisine American

Course Dessert

Servings 6 canonoli-filled crepes

Calories 297cal



  • 2 large eggs
  • 3/4 cup milk I use 1%
  • 1/2 cup flour I use whole wheat
  • 1 tsp sugar


  • 1 1/2 cups ricotta cheese
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 cup sweetened whipped cream (½ cup heavy cream whipped with about 3 tbsp sugar or substitute whipped topping)
  • 1/3 cup mini chocolate chips
  • Additional whipped cream and chocolate chips for garnish


  • Crepes:In a blender (I use my individual blender and it has a pour spot right on it!), combine eggs, milk, flour and sugar. Blend until smooth and refrigerate 30 minutes. Blend for another 30 seconds after removing from the fridge.

  • Heat a small pan over medium heat and spray with non-stick spray. Pour a small amount of crepe batter into the pan and tilt the pan to cover the bottom. Cook for 2-3 minutes before flipping, and cook another 1-2 minutes on the other side, until light golden brown. Remove to a plate.

  • Repeat until all batter is used.

  • Filling:In a medium bowl, combine ricotta, sugar and vanilla. Puree with an immersion blender until smooth and combined* (you could also use a food processor or blender).

  • Fold in whipped cream and chocolate chips.

  • Divide filling between crepes and roll up. Top with additional whipped cream and chocolate chips if desired.

Nutrition Information

Calories: 297cal | Carbohydrates: 28g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 93mg | Potassium: 150mg | Sugar: 17g | Vitamin A: 495IU | Calcium: 192mg | Iron: 1.1mg

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Cannoli Crepes - The Recipe Rebel (2024)


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