Flourless Cannoli Crepes

Strain the ricotta by placing it in a nut milk bag in a colander, and using a heavy weight to apply pressure.
Meanwhile, in a medium mixing bowl, combine the strained ricotta, powdered allulose, salt, cinnamon and vanilla extract. Mix using a mixer or spoon until combined. In a small bowl, jar, or measuring cup, whip the cream using a hand mixer, until it has medium stiff peaks. Fold the whipped cream into the ricotta mixture. Cover and chill for 20 minutes.
To make the flourless crepes, place all of the ingredients for the crepes in a blender and combine until very smooth.
Spray a crepe pan (click HERE to find) with avocado oil spray and heat over medium high heat. (note, the batter may get very thick, but once you put it on the hot skillet, the gelatin will melt).
Once hot, pour one-quarter of the batter into the skillet. Cook until golden brown, about 2 minutes, then flip and cook until done, another 1 to 2 minutes. Remove from the skillet and repeat with additional cooking spray and batter.
Add a large spoonful of the cannoli filling into a strip in the middle of each crepe. Fold in the two sides, and place seam side down on a plate. Stack the crepes, top with a dollop of whipped cream and garnish with chocolate pieces and serve immediately.