Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, ricotta crepes with raspberry-chile coulis and chocolate shavings. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first 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:
- Take Filling
- Make ready 1/4 cup whipping cream
- Take 1 cup ricotta cheese
- Make ready 2 vanilla bean, halved lengthwise and seeds scraped
- Prepare 1 tbsp brown sugar
- Make ready Crepes
- Make ready 1 tsp butter
- Make ready 1 cup flour
- Make ready 2 eggs
- Make ready 1/2 cup milk
- Prepare 1/2 cup water
- Take Couili
- Get 1 tbsp brown sugar
- Make ready 1 cup frozen raspberries, thawed (may substitute preserves)
- Take 1 red chile pepper, halved, seeds and pith removed (may substitute 1-2 tbsp raspberry chipotle)
- Take Topping
- Make ready 1/4 cup grated dark chocolate
Steps to make Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings:
- 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.
- 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.
- 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.
So that’s going to wrap it up for this special food ricotta crepes with raspberry-chile coulis and chocolate shavings recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
