Crêpes with Chocolate Ice Cream and Raspberry Coulis

Crêpes with Chocolate Ice Cream and Raspberry Coulis
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3
20 min.
prep
110 min.
total
12 Servings

Elegant and perfect for special entertaining, these Crêpes with Chocolate Ice Cream and Raspberry Coulis take a little extra effort but will delight your guests.

Ingredients

  • CRÊPES
  • 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 Dark Chocolate or Vanilla Bean Ice Cream
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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.

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 230
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 5g (27% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 170mg (7% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 17g
  • Protein: 6g
  • Vitamin A: 6% of DV
  • Vitamin C: 6% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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