This is a dessert typical of the Salento cuisine that is consumed especially during the Carnival season. It is a delicious crepe filled with ricotta flavored with the scent of cinnamon. These Carnival cannelloni are also called “Fingers of the Apostles””.
Ingredients (servings 4)
4 eggs
100 g flour
1 espresso cup of milk
50 g of butter
1 lemon or orange zest
For the filling
400 g of ricotta cheese
150 g of sugar
1 lemon zest
cinnamon powder or icing sugar
In a bowl beat the eggs with the sugar and milk, and gradually add the grated zest of one lemon (or an orange if you prefer) and the flour until the dough is smooth. Put the dough in the fridge for 50-60 minutes.
In a hot non-stick pan greased with butter pour a layer of batter. Cook for about 2 minutes on both sides, and continue like this until the mixture is finished.
Lay the crepes on your work surface and in the center put two tablespoons of the filling made with cottage or ricotta cheese, sugar, zest. You can add to the mix hazelnut or chocolate.
Close your crepe forming a sort of cannolo and serve sprinkling with cinnamon or icing sugar.
