Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings. In a big bowl whip together cream and vanilla bean seeds. Drizzle with raspberry-chili coulis and top with dark chocolate shavings. Drizzle with raspberry-chile coulis and top with dark chocolate shavings.

Fold each crepe into quarters; place two crepes on each of eight individual plates. Ricotta-Filled Crepes with Tangerine and Lemon MarmaladeMartha Stewart. Crepes with berries and chocolate dessert. You can have Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings using 17 ingredients and 3 steps. Here is how you cook that.

Ingredients of Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings

1. Prepare of Filling.
2. You need 1/4 cup of whipping cream.
3. You need 1 cup of ricotta cheese.
4. You need 2 of vanilla bean, halved lengthwise and seeds scraped.
5. Prepare 1 tbsp of brown sugar.
6. You need of Crepes.
7. Prepare 1 tsp of butter.
8. It's 1 cup of flour.
9. It's 2 of eggs.
10. It's 1/2 cup of milk.
11. It's 1/2 cup of water.
12. Prepare of Couili.
13. You need 1 tbsp of brown sugar.
14. It's 1 cup of frozen raspberries, thawed (may substitute preserves).
15. It's 1 of red chile pepper, halved, seeds and pith removed (may substitute 1-2 tbsp raspberry chipotle).
16. You need of Topping.
17. It's 1/4 cup of grated dark chocolate.

This easy chocolate crêpes recipe from chef Tom Aikens is simple to make and delicious to eat Smothered in chocolate sauce or straight up. However you think you'd like to take your chocolate Though I filled mine with a bourbon cream and fresh blueberries, sweetened ricotta and toasted. These ricotta crepes are just delicious and so easy to make too. I tried this with both savoury and sweet fillings and both were delicious.

Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings instructions

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..

If you are using a savoury filling I reccomend that you omit the vanilla from the mixture (and perhaps the sweetner). Low carb goodness in crepe form! Recipe for Raspberry Almond Ricotta Crêpes uses ricotta cheese and Almond Schmear. Use Chocolate Schmear in place of the Almond Schmear. The authentic taste of chocolate, the fragrance of raspberries and the floral notes of Espresso are sure to please all lovers of sweet treats. teaspoons of raspberry sauce.