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Ingredients
| ricotta cheese (whole milk): 1 1/4 cups |
| powdered sugar (unsifted): 1/2 cup |
| unsweetened cocoa powder (sifted): 1 1/2 tsp |
| ground cinnamon: 1/8 tsp |
| eggs: 8 |
| vanilla extract: 2 tsp |
| salt: 1 dash |
| vegetable oil: 2 Tbl |
| powdered sugar (unsifted): 2 tsp |
| ground cinnamon: 1/8 tsp |
Apostles' Fingers (Zwt II - Italy)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- For the filling, combine the ricotta & confectioner's sugar. Press the mixture thru a strainer into a bowl. Stir in the cocoa & cinnamon.
- For the omelets, beat the eggs w/the vanilla & salt.
- Heat a little of the oil in a 8-inch non-stick skillet. When the pan is hot, pour in enough of the batter to cover the bottom of the pan. Swirl the batter around quickly to form a thin pancake.
- Once set, turn it over & cook the other side briefly. Slide omelet onto a paper-towel lined plate. Repeat w/remaining batter.
- To assemble, place 2 tbsp of the filling on ea warm omelet & roll up. Combine topping ingredients, sift over the tops & serve.