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Dita degli apostoli

Apostle’s fingers

These are more or less crepes with a cannoli filling.  Make sure you use a good, whole milk (!!!) ricotta.  If you’re stuck with one of the national brands, let it drain overnight in a sieve before using.

serves 6-8

crepe batter:

4 eggs

2 tablespoons sugar

2 tablespoons limoncello (lemon liqueur) or orange liqueur

1 ¼ cups flour

1 cup milk

grated rind of 1 lemon

butter (for frying)


1 pound 2 ounces pound good quality ricotta pressed through a fine sieve

2 ounces finely grated bittersweet chocolate

2/3 cup sugar

2 tablespoons of the same liqueur as above

¼ teaspoon cinnamon

grated rind of 1 lemon and 1 small orange

1.  Make the crepes: In a blender, combine the eggs, sugar, liqueur, lemon rind and milk.  Blend. Add the flour in two additions, blending until smooth each time.  Set aside for 1 hour.

2.  In the meantime combine all the ingredients for the filling.  Refrigerate.

3.  To cook the crepes, heat a medium frying pan over moderately high heat.  Grease very lightly with butter.  Add a large spoonful of the batter and swirl it around to coat the bottom of the pan; the crepes should be as thin as possible.  (If the batter seems too thick thin it with a little more milk.)  Cook on both sides until golden.

4.  To assemble the dita, spread the filling on the bottom of each crepe and roll it around the filling to make fat “fingers.”  Cool briefly before serving.

5.  Sprinkle with confectioner’s sugar just before serving.