Recipe courtesy of Nadia G
Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings
Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Intermediate
Total:
40 min
Active:
5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1/4 cup whipping cream
  • 1 vanilla bean, halved lengthwise and seeds scraped
  • 1 cup ricotta cheese
  • 3 tablespoons brown sugar
  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1 teaspoon butter
  • 1 cup frozen raspberries, thawed
  • 1 red chile pepper, halved, seeds and pith removed
  • 1/4 cup grated dark chocolate

Directions

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 tablespoons 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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