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.
- 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
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.