Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings

Name: Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup whipping cream; 1 cup ricotta cheese; 2 vanilla bean, halved lengthwise and seeds scraped; 1 tbsp brown sugar; 1 tsp butter; 1 cup flour; 2 eggs; 1/2 cup milk; 1/2 cup water; 1 tbsp brown sugar; 1 cup frozen raspberries, thawed (may substitute preserves); 1 red chile pepper, halved, seeds and pith removed (may substitute 1-2 tbsp raspberry chipotle); 1/4 cup grated dark chocolate

Brenda @cook_3128549

Texas

So very good! Substituted blueberries that I had on hand. Delish!

Brenda @cook_3128549

Texas

So very good! Substituted blueberries that I had on hand. Delish!

Saved

Ingredients

40 mins

4 servings

Filling
1/4 cupwhipping cream
1 cupricotta cheese
2vanilla bean, halved lengthwise and seeds scraped
1 tbspbrown sugar
Crepes
1 tspbutter
1 cupflour
2eggs
1/2 cupmilk
1/2 cupwater
Couili
1 tbspbrown sugar
1 cupfrozen raspberries, thawed (may substitute preserves)
1red chile pepper, halved, seeds and pith removed (may substitute 1-2 tbsp raspberry chipotle)
Topping
1/4 cupgrated dark chocolate

Saved

Steps

40 mins

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.