Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, ricotta crepes with raspberry-chile coulis and chocolate shavings. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings is something which I have loved my whole life.

To begin with this recipe, we must 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. Take Filling
2. Get 1/4 cup whipping cream
3. Prepare 1 cup ricotta cheese
4. Get 2 vanilla bean, halved lengthwise and seeds scraped
5. Take 1 tbsp brown sugar
6. Make ready Crepes
7. Take 1 tsp butter
8. Take 1 cup flour
9. Get 2 eggs
10. Take 1/2 cup milk
11. Take 1/2 cup water
12. Get Couili
13. Prepare 1 tbsp brown sugar
14. Get 1 cup frozen raspberries, thawed (may substitute preserves)
15. Prepare 1 red chile pepper, halved, seeds and pith removed (may substitute 1-2 tbsp raspberry chipotle)
16. Prepare Topping
17. Get 1/4 cup grated dark chocolate

Instructions 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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