The New Way Cooking Recipe Ricotta Crepes with RaspberryChile Coulis and Chocolate Shavings Yummy

By Jay Wheeler | November 17, 2021

Without fail cooking ultimate Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings easy, delicious, practical.

Good Morning my mother, at this time you can prepare recipe Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings with 17 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 3 stages of easy cooking Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings.

Ingredients for Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings #

  1. Needed : Filling.

  2. Needed 1/4 cup : whipping cream.

  3. Needed 1 cup : ricotta cheese.

  4. Prepare 2 : vanilla bean, halved lengthwise and seeds scraped.

  5. Needed 1 tbsp : brown sugar.

  6. Prepare : Crepes.

  7. Needed 1 tsp : butter.

  8. Needed 1 cup : flour.

  9. Needed 2 : eggs.

  10. Prepare 1/2 cup : milk.

  11. Needed 1/2 cup : water.

  12. Prepare : Couili.

  13. Prepare 1 tbsp : brown sugar.

  14. Needed 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. Needed : Topping.

  17. Prepare 1/4 cup : grated dark chocolate.

If all composition Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Process Cooking 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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