The “Dita degli Apostoli”, the Pugliese Carnival sweets

INGREDIENTS

• For the Crepes:
• 250 ml of whole milk;
• 3 whole eggs;
• 80 g of 00 flour;
• 40 g melted butter;
• The grated zest of half a lemon;
• For the filling;
• 450 g of ricotta (I use cow’s milk);
• 80 g of granulated sugar;
• 80 g of chocolate chips:
• The grated zest of half a lemon;
• 1 tablespoon of limoncello liqueur;
• A pinch of cinnamon.

STEP

1. First, if you have ricotta, drain it well;
2. After that, pour it into a bowl and mash it with a fork or alternatively work it with an electric whisk until it becomes a smooth mixture without lumps;
3. Add the sugar, the dark chocolate chips, the grated lemon zest, the pinch of cinnamon, the limoncello liqueur and mix well to obtain a smooth but very full-bodied cream;
4. Cover with cling film and leave to rest in the fridge;
5. Let’s prepare the crepes:
6. Shell the eggs and pour them into the bowl, then add the grated lemon zest and work with the electric whisk;
7. Gradually pour in the milk, the warm melted butter and finally add the flour, continuing to mix so that no lumps form.
8. Cover the batter with cling film and leave to rest in the fridge for at least 30 minutes;
9. Once the resting time has elapsed, heat a non-stick pan that you have previously greased with butter;
10. Now, with the help of a ladle, pour in the batter;
11. When bubbles form on the surface, turn the crepe over and cook on the other side;
12. As our crepes are ready, we place them on top of each other so that they do not dry out and remain moist;
13. Let’s let our crepes cool;
14. Once our crepes are ready and cooled, we fill them with a spoonful of ricotta mixture;
15. Let’s roll them up delicately until they form cannoli;
16. Place the “Apostle Fingers” on a nice serving plate, sprinkle with plenty of powdered sugar and serve! They are FABULOUS, my word!