Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings
Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 443
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 16
- Cholesterol
- 134
- Sodium
- 108
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 443
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 16
- Cholesterol
- 134
- Sodium
- 108
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
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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