Apostles' Fingers (Zwt II - Italy)

• 1 14 cups ricotta cheese
• 12 cup confectioners' sugar
• 1 12 teaspoons unsweetened cocoa powder
• 18 teaspoon cinnamon
• 8 eggs
• 2 teaspoons vanilla extract
• 1 pinch salt
• 2 tablespoons vegetable oil
• 2 teaspoons confectioners' sugar
• 18 teaspoon cinnamon

1. For the filling, combine the ricotta & confectioner's sugar.
2. Press the mixture thru a strainer into a bowl.
3. Stir in the cocoa & cinnamon.
4. For the omelets, beat the eggs w/the vanilla & salt.
5. Heat a little of the oil in a 8-inch non-stick skillet.
6. When the pan is hot, pour in enough of the batter to cover the bottom of the pan.
7. Swirl the batter around quickly to form a thin pancake.
8. Once set, turn it over & cook the other side briefly.
9. Slide omelet onto a paper-towel lined plate.
10. Repeat w/remaining batter.
11. To assemble, place 2 tbsp of the filling on ea warm omelet & roll up.
12. Combine topping ingredients, sift over the tops & serve.

ricotta cheese, sugar, cocoa, cinnamon, eggs, vanilla, salt, vegetable oil, sugar, cinnamon

Taken from www.food.com/recipe/apostles-fingers-zwt-ii-italy-172811 (may not work)