Crepes with Chocolate Ice Cream and Raspberry SauceIcon of a printer
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Chocolate Ice Cream
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
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 crepe batter for 1 hour to let the bubbles subside.
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 crepes: heat an 8-inch nonstick skillet or crepe 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 crepe out flat on a clean towel, plate or cutting board to cool. Repeat procedure with remaining crepe batter.
Fold each crepe 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.