Recipe of Anthony Bourdain Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ricotta crepes with raspberry-chile coulis and chocolate shavings. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Ricotta Crepes with Raspberry-Chile Coulis and Chocolate Shavings is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is 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 begin with this particular recipe, we must first prepare a few components. You can cook ricotta crepes with raspberry-chile coulis and chocolate shavings using 17 ingredients and 3 steps. Here is how you cook that.

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

1. Make ready Filling
2. Prepare 1/4 cup whipping cream
3. Make ready 1 cup ricotta cheese
4. Prepare 2 vanilla bean, halved lengthwise and seeds scraped
5. Take 1 tbsp brown sugar
6. Prepare Crepes
7. Make ready 1 tsp butter
8. Make ready 1 cup flour
9. Take 2 eggs
10. Take 1/2 cup milk
11. Get 1/2 cup water
12. Make ready Couili
13. Make ready 1 tbsp brown sugar
14. Make ready 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. Take Topping
17. Get 1/4 cup grated dark chocolate

Steps 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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