Sicilian Pistachio Cannoli-Inspired Crêpes

Steps

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1. 1
   In a bowl, combine flour, salt, and 2 tablespoons of sugar. Crack the eggs into the center, add melted butter and orange blossom water, and gently stir to begin mixing.
   ≈0:49
2. 2
   Gradually add the lukewarm milk while stirring, whisking out any lumps. Once smooth, allow the batter to rest so the flour fully hydrates.
   ≈1:16
3. 3
   Drain the ricotta and gently fold in 80 grams of sugar and orange zest from an organic orange (about half an orange). Mix gently, then refrigerate. Later transfer to a piping bag.
   ≈1:41
4. 4
   Heat a skillet until very hot. Between crêpes, wipe the pan with a piece of cold butter to season the surface and ensure even cooking. Pour in a small amount of batter and immediately tilt the pan to spread it thinly into a circle.
   ≈2:00
5. 5
   Cook for 1-2 minutes until the bottom is lightly golden, then flip and cook the other side until similarly colored. Transfer the finished crêpes to aluminum foil to keep them warm and soft.
   ≈2:32
6. 6
   Once the crêpes have cooled completely, cut each one in half. Take a half-crêpe and roll it inward to form a cone shape.
   ≈2:51
7. 7
   Using the piping bag, fill each cone with the ricotta cream. You may optionally place a small piece of candied orange peel inside first.
   ≈3:15
8. 8
   Top the ricotta filling with crushed pistachios, then arrange the cone on a serving plate.
   ≈3:29
9. 9
   Just before serving, dust with powdered sugar for an elegant presentation of these Sicilian-inspired cannoli crêpes.
   ≈3:36