Diti di Apostoli

1. 1

   In a mixing bowl, stir together ricotta, sugar, cocoa, amaretto and orange zest.

2. 2

   Beat egg whites until foamy and light peaks barely form.

3. 3

   In a non-stick pan, heat olive oil over medium heat.

4. 4

   Pour 2 tbsp.

5. 5

   egg whites into pan and swirl as if making a crepe.

6. 6

   Cook 1 minute on first side and cook 20 seconds more.

7. 7

   Continue until egg whites are done.

8. 8

   To assemble, place 1 tbsp.

9. 9

   ricotta mixture in center of each crepe.

10. 10

    Fold over and back to form an omelet shape.

11. 11

    Sprinkle with powdered sugar or cocoa and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.