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.