Apostles’ Fingers are crepes filled with a sweet ricotta cream. There are many variations of this recipe, but this one is my favorite. It’s simple, and the sweet ricotta is like cannoli filling. Candied fruit is traditionally added to the cream, but I’m not a big fan. I like to add grated orange or lemon peel with a cup of mini dark chocolate chips. In other variations, unsweetened cocoa or espresso powder is added to the cream. These can also be made with flourless crepes, but I like to add just a bit of sugar to a basic crepe recipe.
I served these on Sunday at my Eggland’s Best Brunch with eggs provided in the Eggland’s Best Brunch gift pack (I love Eggland’s).
- 3 cups all-purpose flour
- ½ cup confectioner's sugar
- 6 large Eggland's Best eggs
- 4 cups whole milk
- 1 tablespoon orange zest
- 3⅔ cups ricotta
- 1 cup sugar
- 4 tablespoons lemon juice
- zest of 2 lemons
- 1 cup bitter sweet dark chocolate mini chips
- powdered sugar
- To make the crepes, whisk flour and sugar, then add eggs and whisk until smooth. Add milk and orange zest, and whisk until mixed.
- Heat a 10-inch nonstick pan over medium-high heat. Add one tablespoon butter to pan, turning so that butter evenly coats the bottom of the pan. Pour ¼ cup of batter in pan, and turn so that the batter evenly coats the bottom. Cook for 1-2 minutes, and flip. Add additional butter as needed.
- To make the filling, add ricotta, sugar, lemon juice, and zest to medium bowl, and stir until blended. Add chocolate chips and mix.
- Place about 3 tablespoons of filling in each crepe and roll. Sprinkle with powdered sugar. Serve immediately.