You can also use this filling as a frosting, freeze it up for “ice cream” or just eat as is! I did! Perfect for our vegetarian friends! This recipe is long and involved, but it produces a delicious product (and healthier than deep-fried cannolis). Crepes are tricky little suckers – expect to lose a few (I did) – so it’s hard to tell how much this recipe will yield. I made an estimate. I made a few mistakes (better me than you, right?): not chopping my pecans fine enough, baking the shells for too long (I shortened bake time significantly), and for not allowing my caramel to set at room temp. I adjusted my recipe accordingly. My creation for RSC4. Prep time includes recommended overnight sitting for caramel.
Ingredients: [‘cake flour’, ‘sugar’, ‘black walnut extract’, ‘boiling water’, ‘firm tofu’, ‘confectioners%27 sugar’, ‘pecans’, ‘vanilla extract’, ‘water’, ‘cocoa’, ‘boiling water’, ‘caramel candies’, ‘nonfat milk’, ‘nonfat milk’]
Quantity of Ingredients: [“”,”2 cups cake flour”,”4 tablespoons sugar (or equivalent)”,”2 teaspoons black walnut extract (or extract of your choice ( I used black walnut)”,”2 cups boiling water (nuked in the microwave)”,””,”6 ounces firm tofu, drained and squeezed of liquid “,”1/2 cup confectionersu0027 sugar (or equivalent)”,”1/2 cup pecans, toasted, finely chopped “,”1 -2 teaspoon vanilla extract”,” water, if necessary, to make creamier “,”4 tablespoons cocoa, sifted (“turtle””)””
Number of Servings: ”
Steps: 16 -20 caramel candies (I used Wertheru0027s)””