2 Print View Full Screen Save

Crêpes with Chocolate Ice Cream and Raspberry Coulis

Crêpes with Chocolate Ice Cream and Raspberry Coulis
Makes:
12
Prep Time:
20
minutes
Total Time:
110
minutes
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

Directions:

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.

Review This Recipe

No reviews yet. Be the first to review this recipe!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Crêpes with Chocolate Ice Cream and Raspberry Coulis

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

 

Directions

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.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Crêpes with Chocolate Ice Cream and Raspberry Coulis

Add to Folder Cancel

recipe added successfully!

Crêpes with Chocolate Ice Cream and Raspberry Coulis was added to your  folder.

Close

share with your friends

Crêpes with Chocolate Ice Cream and Raspberry Coulis