For the crepes:

Combine all of the crepes ingredients in a blender and blend until smooth.

Let the batter rest for 5 minutes and then give it a stir to break up any additional air bubbles.

Heat 1 teaspoon of butter in a 10 inch or larger nonstick saute pan over medium heat.

When the butter is melted and bubbling, pour in about 1/4 cup of batter (you can eyeball it) and if necessary, gently tilt the pan in a circular motion to create a 6-inch (-ish) round crepe.

Cook for two minutes, or until the top is no longer glossy and bubbles have formed almost to the middle of the crepe.

Carefully flip and cook for another 30 seconds.

Remove and place on a plate.

Repeat until you have 8 usable crepes.

For the cannoli filling:

Place all of the filling ingredients in a medium-sized bowl and fold gently with a silicone spatula until fully combined.

Spoon the filling into a pastry bag fitted with a large star tube.

(If you don’t have a pastry bag, use a gallon sized plastic bag with the corner cut out to create a 1 inch wide opening.) Alternatively you can just smear it on the crepe with a spoon.

Pipe a line of filling down the center of one crepe.

Fold the right side over the filling, and then the left side over the top to create a roll.

Repeat with the remaining 7 crepes.

Serve immediately or store, covered, in the refrigerator for up to 3 days.

Microwave on high, uncovered, for 30 seconds.

Stir.

If not melted, microwave for another 10 seconds.

Stir.

Scrape the melted chocolate into a small plastic bag and cut a tiny bit of one bottom corner off.

Gently squeeze the bag to drizzle the chocolate over the crepes.