A delicious and easy-to-make dessert is what I propose today, pancake cannoli filled with exquisite orange cream. I called them “cannoli” only because of their shape, which resembles that of the famous Sicilian cannoli, a pride of Italian pastry. These scenic treats are perfect for a special occasion, as a Sunday dessert, and so on. The pancake cannoli with orange cream will be a hit.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 2 cups cups all-purpose flour
- 2 cups cups milk
- 0.04 oz fine salt
- 1 tbsp granulated sugar (optional)
- 2 medium whole eggs
- 2 oranges
- 1 pinch ground cinnamon
- 1 tsp tsp baking powder
- 0.04 oz baking soda
- 0.7 oz butter for the pancake pan
- 1 cup cup fresh orange juice
- 1/3 cup granulated sugar
- 0.9 oz cornstarch or maizena
- 1 pinch fine salt
- to taste grated orange and lemon zest
- 3/4 cup cup whipping cream (refrigerated)
- 1 tsp orange liquor or other of your choice
Tools
- 1 Pan
- 1 Spatula wooden
- 1 Peeler for citrus
Steps
Prepare the orange cream as described here. It can also be made the day before.
Prepare the pancakes.
Lightly beat the eggs and milk in a bowl. Add the sifted flour together with the baking powder and baking soda. Add the salt, some finely grated orange zest, the cinnamon, and mix with a fork or a metal whisk. You will get a semi-liquid batter that should be lump-free.
Heat the non-stick pan (about 7-8 inches in diameter) on a medium flame on the small burner. Add a cube of butter and let it melt. Pour in a ladle of batter (about 60 grams) or 3 heaping tablespoons. Make sure the batter covers the entire bottom of the pan by gently swirling it. Cook the pancake until it easily detaches from the pan (about 30-40 seconds). Flip it to the other side with a wooden spatula and cook for another 20-30 seconds at most. Continue until the batter is used up. As the pancakes cook, place them on a plate, one on top of the other; they will have a soft and spongy texture. Regarding the butter, I divide the piece into 6 small parts and melt one in the pan every two pancakes.
Now prepare the filled pancake cannoli. Wash two oranges well and peel them to get zest strips for decoration.
Place a pancake on a flat plate. Spread it with a scant tablespoon of orange cream (be careful not to overfill, otherwise they won’t close and there won’t be enough cream), leaving the edges free.
Roll it up and place the seam side down (as in the above photo), “sealing” the two ends with a bit of orange cream. Once they’re all filled, put the remaining cream in a small piping bag (or use a spoon) and fill the two ends of the “pancake cannoli”.
Finally, decorate it with orange zest and place it on a serving plate; continue until all the ingredients are used.
