Recipe of Bobby Flay Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ricotta crepes with raspberry-chile coulis and chocolate shavings. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook ricotta crepes with raspberry-chile coulis and chocolate shavings using 17 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings:

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

Instructions to make 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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