Häagen-Dazs®

Crepes with Chocolate Ice Cream and Raspberry Sauce

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Crepes with Chocolate Ice Cream and Raspberry Sauce
You might not go back to savory after trying this sweet crepe.
  • Servings

    12
  • Difficulty

    3

    Advanced

  • Active Time

     1 hour

    1 hour

  • Inactive Time

  • Total Time

     1 hour

    1 hour

Ingredients

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Crepes:
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 cartons Häagen-Dazs® chocolate ice cream

Directions

For crepes:

01

Place eggs, butter, milk, vanilla extract, sugar, salt and flour in blender; cover. Blend for about 10 seconds or until smooth.

02

Transfer to glass measuring cup or small pitcher. Refrigerate crepe batter for 1 hour to let the bubbles subside.

For raspberry coulis:

01

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.

02

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.

03

To make crepes: heat an 8-inch nonstick skillet or crepe pan over medium heat and lightly coat with butter.

04

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.

05

Lay the crepe out flat on a clean towel, plate or cutting board to cool. Repeat procedure with remaining crepe batter.

06

Fold each crepe in half; fold in half again. Place on a plate and top with a scoop of ice cream.

07

Drizzle with raspberry coulis and serve immediately.