Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings
Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, ricotta crepes with raspberry-chile coulis and chocolate shavings. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have ricotta crepes with raspberry-chile coulis and chocolate shavings using 17 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings:
  1. Get Filling
  2. Make ready 1/4 cup whipping cream
  3. Take 1 cup ricotta cheese
  4. Make ready 2 vanilla bean, halved lengthwise and seeds scraped
  5. Get 1 tbsp brown sugar
  6. Prepare Crepes
  7. Take 1 tsp butter
  8. Prepare 1 cup flour
  9. Make ready 2 eggs
  10. Take 1/2 cup milk
  11. Make ready 1/2 cup water
  12. Get Couili
  13. Get 1 tbsp brown sugar
  14. Prepare 1 cup frozen raspberries, thawed (may substitute preserves)
  15. Make ready 1 red chile pepper, halved, seeds and pith removed (may substitute 1-2 tbsp raspberry chipotle)
  16. Make ready Topping
  17. Take 1/4 cup grated dark chocolate
Steps to make Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings:
  1. In a clean big bowl, whip together the whipping cream and vanilla bean seeds. Fold in the ricotta cheese, 1 tablespoon brown sugar, and then whip 5 more seconds to mix. Cover the bowl and refrigerate.
  2. In a food processor combine the flour, eggs, milk, and water pulse for 10 seconds. In a frying pan, heat the butter over medium heat. Pour in 1/4 cup of crepe batter, swirl the pan while pouring to coat the bottom of the pan with an even layer of batter. Cook for 45 seconds, flip and cook for 30 seconds.
  3. Puree the raspberries and their juices, chile pepper and 2 tablespoon brown sugar in a food processor. Place 2 to 3 tablespoons of the ricotta filling in the center of a crepe and roll. Drizzle with raspberry-chile coulis and top with dark chocolate shavings.

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