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
1 cup frozen raspberries
3 tablespoons granulated sugar
1 to 2 cartons Häagen-Dazs® chocolate 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.