Apostles' fingers are made with crepes that are flourless, light, and aromatic. The filling
is similar to a cannoli filling. If desired, you can omit the cocoa from the filling and add
chopped candied orange peel or orange zest and mini chocolate chips. Or simply
spread the crepes with Nutella. Apostle's Fingers are best served at room temperature
but you can refrigerate them and then cut them into smaller segments to serve.
1-1/4 cup ricotta cheese
1/2 cup confectioner's sugar
1-1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon cinnamon
2 teaspoons vanilla extract
Pinch of salt
2 tablespoons butter or vegetable oil
1 tablespoon confectioner's sugar
1/4 teaspoon cinnamon
To make the filling:
Combine the ricotta and confectioner's sugar. Press the mixture through a
strainer into a bowl. Stir in the cocoa and cinnamon.
To make the crepes:
Beat the eggs with the vanilla and salt. Heat a little of the butter or oil in a 8-
inch nonstick skillet over medium-high heat. When the pan is hot, pour in
about 1/4 cup of batter. Swirl the batter around quickly to form a thin
Once set (about 30-40 seconds) turn it over and cook the other side briefly.
Slide crepe onto a plate. Repeat with remaining batter.
Place 2 tablespoons of the filling on each warm crepe and roll up.
Combine topping ingredients, sift over the rolled crepes, and serve.
CRESPELLE OR CREPE PAN
If you make a lot of crepes, you should
purchase a good crepe pan. They have a
larger flat surface than a skillet and without
the sloping sides, it's much easier to flip
the crepes without tearing them. This
Paderno World Cuisine 10.25 inch blue
carbon steel crepe’s thickness allows for
longer pre-heating which results in a hotter
surface for quickly singeing the crêpe.