A delicious and easy-to-make dessert is what I propose today, pancake cannoli filled with exquisite orange cream. I called them “cannoli” only for their shape, which resembles the famous Sicilian cannoli, one of the prides of Italian pastry. These scenic little treats are perfect for a special occasion, like a Sunday dessert, and so on. The pancake cannoli with orange cream will be a hit.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 cups all-purpose flour
- 2 cups milk
- 1 tsp fine salt
- 1 tbsp granulated sugar (optional)
- 2 medium eggs
- 2 oranges
- 1 pinch ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tbsp butter for pancake pan
- 3/4 cup fresh orange juice
- 1/3 cup granulated sugar
- 1/4 cup cornstarch or potato starch
- 1 pinch fine salt
- as needed grated orange and lemon zest
- 3/4 cup whipping cream (cold from the fridge)
- 1 tsp orange liqueur or another of your choice
Tools
- 1 Pan
- 1 Spatula wooden
- 1 Peeler for citrus
Steps
Let’s prepare the orange cream as described here. We can also make it the day before.
Let’s prepare the pancakes. Slightly beat the eggs and milk in a bowl. Add the sifted flour together with baking powder and baking soda. Add salt, a bit of finely grated orange zest, cinnamon, and mix with a fork or a steel whisk. The batter should be semi-liquid and free of lumps.
Heat the non-stick skillet (7-8 inches in diameter) on a medium flame. Add a piece of butter and let it melt. Pour a ladle of batter (about 60 grams) or 3 heaping tablespoons. Ensure the batter covers the entire bottom of the pan by gently rotating it. Cook the pancake until it easily detaches from the pan (approximately 30-40 seconds). Flip it over with a wooden spatula and cook for another 20-30 seconds. Continue until the batter is finished. As the pancakes cook, stack them on a plate; they will have a soft and spongy texture. I manage the butter this way: I divide the butter into 6 small parts and melt one in the pan every two pancakes.
Now let’s prepare the filled pancake cannoli. Wash two oranges well and use the zest for decoration.
Place a pancake on a flat plate. Spread it with a spoonful of orange cream (don’t overfill, otherwise they won’t close and the cream won’t be sufficient), leaving the edges free.
Roll it up and place the closure side down (as in the photo above), “sealing” the two ends with a bit of orange cream. Once all are filled, put the remaining cream in a small pastry bag (or simply use a teaspoon) and fill the two ends of the pancake “cannolo”.
Finally, decorate it with orange zest and place it on a serving dish; continue until all ingredients are used.
