Prep 24 hrs
Cook 2 hrs
You can also use this filling as a frosting, freeze it up for "ice cream" or just eat as is! I did! Perfect for our vegetarian friends! This recipe is long and involved, but it produces a delicious product (and healthier than deep-fried cannolis). Crepes are tricky little suckers - expect to lose a few (I did) - so it's hard to tell how much this recipe will yield. I made an estimate. I made a few mistakes (better me than you, right?): not chopping my pecans fine enough, baking the shells for too long (I shortened bake time significantly), and for not allowing my caramel to set at room temp. I adjusted my recipe accordingly. My creation for RSC4. Prep time includes recommended overnight sitting for caramel.
- 2 cups cake flour
- 4 tablespoons sugar (or equivalent)
- 2 teaspoons black walnut extract (or extract of your choice ( I used black walnut)
- 2 cups boiling water (nuked in the microwave)
- 6 ounces firm tofu, drained and squeezed of liquid
- 1⁄2 cup confectioners' sugar (or equivalent)
- 1⁄2 cup pecans, toasted, finely chopped
- 1 -2 teaspoon vanilla extract
- water, if necessary, to make creamier
- 4 tablespoons cocoa, sifted ("turtle") (optional)
- 4 tablespoons boiling water ("turtle") (optional)
- 16 -20 caramel candies (I used Werther's)
- 2 tablespoons nonfat milk
- 1 teaspoon nonfat milk
- Sift dry ingredients in a medium mixing bowl.
- Add all of the extract and the water a little at a time until to a thinned-out pancake batter consistency (you may not need all of the water).
- Heat a nonstick omelette skillet to medium-low heat and coat evenly with nonstick spray.
- Place 3 tbsp of the mixture in the pan and swirl to coat.
- *Here's where it gets tricky* Once the crepe turns an opaque periwinkle, take OFF the burner for about 30 seconds.
- Then put back on.
- Run a spatula around carefully!
- And carefully peel off.
- If necessary, peel off the crispy outer edge.
- Roll into a cannoli-shaped tube; leaving enough room to fill them later (use your index finger as a guide if necessary).
- Cut off edges for an even, straight tube.
- Cut into smaller pieces if a smaller dessert is desired (you can get 2-3 bite-sized pieces from each).
- Repeat until batter is gone.
- Meanwhile, preheat oven to 350*F.
- After cannoli crepes are all done and ready, space evenly on a parchment covered cookie sheet.
- Place in oven for 5-10 minutes.
- ((We do NOT want them crispy hard! Just to hold their shape)).
- Turn off oven and leave them inside to cool (like meringue) ((If cracks have formed on cannoli crepes, while they are warm and pliable, just carefully smoosh the cracks closed with fingers)).
- I suggest you whiz the pecans in a food processor to almost a powder (especially if you plan on piping).
- Combine all filling ingredients in food processor and process until creamy and uniform and to taste.
- Add a little water if a creamier texture is desired (start with a tsp-1/2 tbsp worth).
- Place sifted cocoa in a small bowl.
- Add boiling water a little at a time to combine (This is to bring out the full chocolate flavor and to create a creamy paste).
- Add to filling and blend evenly.
- Set up a double boiler.
- Melt caramel in a double boiler or in microwave.
- Place on heated double boiler after microwaving (if using micro).
- Mix in milk to make creamy (I suggest using a fork for everything here- I used 2).
- Drop cooled shells in one at a time and let drip back into the bowl before placing on parchment to cool and harden.
- *Feel free to roll in extra pecans.
- Repeat until all done.
- Allow to cool and set at room temperature.
- Overnight would be good (I, on the other hand, rushed things and ended up with a sticky confection- but it was still good).
- When set, pipe filling into shells using a piping bag or a ziploc.
- I used a butter knife and a toothpick (to jab things in) (My pecans were too big to pipe- mad at myself for that).
- Once all filled, refrigerate or freeze.
- Serve chilled.