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Crepes with Chocolate Ice Cream and Raspberry Sauce

These warm buttery crepes topped with rich chocolate ice cream and drizzled in raspberry sauce taste like a bite of Parisian heaven.


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Active Time

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1 Hour

Inactive Time

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Total Time

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1 Hours


Raspberry coulis:

1 to 2 cartons Häagen-Dazs® Chocolate Ice Cream

1 cup frozen raspberries

3 tablespoons granulated sugar



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


Step 1

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.


Step 2

Refrigerate for 1 hour to let the bubbles subside.


Step 3

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.


Step 4

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.


Step 5

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.