Apple Cannoli Crêpes

hand blender, 10” non-stick skillet,

Total Time
1 hr. 30 minutes

12 crêpes, 1 crêpe per serving

A light yet satisfying dessert or elegant addition for brunch. Make ahead crêpes and fillings keep well refrigerated up to 2 days for quick assembly when serving.


  • Crêpe Batter:
  • 3 tbsp salted butter, melted
  • 1 cup flour
  • 1 cup milk
  • 1/2 cup water
  • 2 eggs
  • Butter stick or oil spray to coat pan
  • Cannoli Filling:
  • 475g tub ricotta cheese, about 2 cups
  • 1 cup icing sugar
  • 1-1/2 tsp almond extract
  • Apple Filling:
  • 2 tbsp salted butter
  • 4 medium apples, peeled and thin sliced
  • 3 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1-1/2 tsp cinnamon
  • 4 pouches GoGo squeeZ® Apple Apple Fruit Sauce
  • 1/3 cup toasted sliced almonds
  • 1 tbsp icing sugar
  • Fresh berries and Maple syrup (optional)


Place melted butter, flour, milk, water, and eggs in a blender cup. Blend until emulsified. Cover and chill for 1 hr.
Heat a 10” nonstick skillet over medium low heat. Rub pan with stick of cold butter or spray lightly with oil. Working quickly, ladle 1/4 cup batter into pan while swirling pan to achieve even coverage. Let crêpe cook 1 minute or until golden brown before flipping to cook other side for 30 seconds. Repeat to make 12 crêpes. Place crêpes stacked on a plate or board to cool.
To make cannoli filling, combine ricotta cheese, icing sugar and almond extract in a blender cup and blend until smooth. Set aside.
To make apple filling, heat butter in a large non-stick skillet over medium high heat. Add apples, maple syrup, lemon juice, and cinnamon. Cook 5 minutes stirring frequently until apples have wilted. Stir in fruit sauce cooking further 5 minutes until sauce has thickened.
Stuff each crêpe with 3 tbsp each cannoli filling and apple filling. Top with toasted almonds and dust with icing sugar. Serve with maple syrup if desired.