Institute of Culinary Arts
Recipe Database - www.culinaryarts.edu
Chocolate Crepes with Fresh Berries and Puréed Ricotta Cheese
1 cup Puréed Sweetened Ricotta Cheese
4 Chocolate Crepes
1 pint fresh assorted berries
Place 1 crepe in off-center of the plate.
Spoon 1 tbs of ricotta mixture from the center of the crepe spilling off towards the center of the plate.
Arrange 2 oz of mixed berries on the ricotta.
Fold crepe in a cone shape over fruit.
Sprinkle with powered sugar
Garnish with fresh mint
Puréed sweetened ricotta cheese
1 cup part-skim ricotta cheese
1 tbs honey
¼ tsp vanilla extract
Purée the ricotta, honey, and vanilla in a food processor until smooth. Hold for service.
24 - 5 inch crepes
10 1/2 fluid ounces whole milk
3 whole eggs
3 ounces all-purpose flour
1 ounce Dutch cocoa powder
1 ounce sugar
2 tablespoons melted butter
1 teaspoon salt
Blend all the ingredients in a food processor for 1 minute. Scrape the sides and process an additional 30 seconds. Allow the batter to rest for 15 minutes.
Heat a 5-inch nonstick pan. Ladle about 2 tablespoons of the batter into the pan and cook on the first side until the edges start to look dry. Turn the crepe once and cook briefly on the second side. Repeat until all the batter is cooked. Keep warm until needed or wrap well and freeze for up to 3 months