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Crepes with Chocolate Ice Cream and Raspberry Coulis

Crepes with Chocolate Ice Cream and Raspberry Coulis


makes 12 servings.

2 large eggs
2 tablespoons butter, melted and cooled slightly
2 cups milk
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour

raspberry coulis
1 cup frozen raspberries
3 tablespoons granulated sugar

1 to 2 containers (14 ounces each) Häagen Dazs® chocolate or vanilla bean ice cream


for crêpes:
place eggs, butter, milk, vanilla extract, sugar, salt and flour in blender; cover. blend for about 10 seconds or until smooth. transfer to glass measuring cup or small pitcher. refrigerate crêpe batter for 1 hour to let the bubbles subside.

for raspberry coulis:
place raspberries and sugar in small saucepan. cook over medium heat for 5 to 7 minutes or until the raspberries are soft and release their juices. pour mixture into blender or food processor; cover. blend until smooth. strain through a fine sieve. store coulis in the refrigerator in a covered container until ready to serve.

to make crêpes:
heat an 8-inch nonstick skillet or crêpe pan over medium heat and lightly coat with butter. pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. cook for about 1 minute or until light brown and the top begins to dry out. flip and cook for an additional 30 seconds. lay the crêpe out flat on a clean towel, plate or cutting board to cool. repeat procedure with remaining crêpe batter.

fold each crêpe in half; fold in half again. place on a plate and top with a scoop of ice cream. drizzle with raspberry coulis and serve immediately.

cook's tip: stack the crêpes between single layers of wax paper to prevent sticking.