For Crepes: Place eggs, butter, milk, vanilla extract, sugar, salt and flour into a blender; cover. Blend for about 10 seconds or until smooth. Transfer to glass measuring cup or a small pitcher.
Refrigerate for 1 hour to let the bubbles subside.
For Raspberry Coulis: Place raspberries and sugar in a small saucepan. Cook over medium heat for 5-7 minutes or until the raspberries are soft and release juice. Pour mixture into blender or food processor; cover. Blend until smooth. Strain through a fine sleeve.Store coulis in the refrigerator in a covered container until ready to serve.
To make crepes, heat a 9-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. Flip and cook for an additional 30 seconds.
Lay the crepe out flat to cool on a clean towel, plate, or cutting board. Repeat procedure with remaining crepe batter. Fold each crepe in half, then fold in half again.
Place on a plate and top with a scoop of ice cream. Drizzle with raspberry coulis and serve immediately.