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Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings

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

TOTAL TIME: 40 min
Prep: 5 min
Inactive Prep: 30 min
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 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
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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 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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Read all 4 reviews

  • on March 18, 2012

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    Tried this the other night ! It's sooooo easy and totally delicious! My husband asked for it again just a couple of days later. Of course he's in love with Nadia and everything tastes good because of her show lol. But truly, try this recipe - it's Awesome!

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  • on September 27, 2011

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    Crepes with fruit, chile and choclate enough said.

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  • on August 21, 2011

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    This was the first time I had ever made crepes. The chili pepper really set it off. Who would have thunk it that the flavor of a pepper in a dessert would taste so yummy. Kuddos to Nadia!! Excellent brunch item. Will definately make it again. More crepe recipes Nadia?

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